Directions:
- Heat the olive oil in a large saucepan, and fry the onion, asparagus, mushrooms, pepper and zucchini until softened.
- Add the rice and continue frying for about 2 minutes, stirring all the time. Gradually pour in the vegetable stock, a little at a time, giving the rice time to absorb the stock between each addition.
- Season with salt and pepper, and continue cooking for about 20 minutes until the rice is tender, but still has a hint of 'bite' to it.
- Just before serving, add the butter and stir well. Serve garnished with Parmesan cheese shavings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1294.4 Kcal (5419 kJ) | ||
| Calories from fat | 295.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.83g | 51% | |
|---|---|---|---|
| Cholesterol | 9.71mg | 3% | |
| Sodium | 24978.22mg | 1041% | |
| Potassium | 291.33mg | 6% | |
| Total Carbs | 198.59g | 66% | |
| Sugars | 4.09g | 16% | |
| Dietary Fiber | 3.36g | 13% | |
| Protein | 13.4g | 27% | |
| Vitamin C | 56.3mg | 94% | |
| Iron | 0.8mg | 4% | |
| Calcium | 127.9mg | 13% | |
| Amount Per 100 g | |||
| Calories | 296.03 Kcal (1239 kJ) | ||
| Calories from fat | 67.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.51g | 51% | |
|---|---|---|---|
| Cholesterol | 2.22mg | 3% | |
| Sodium | 5712.43mg | 1041% | |
| Potassium | 66.63mg | 6% | |
| Total Carbs | 45.42g | 66% | |
| Sugars | 0.94g | 16% | |
| Dietary Fiber | 0.77g | 13% | |
| Protein | 3.07g | 27% | |
| Vitamin C | 12.9mg | 94% | |
| Iron | 0.2mg | 4% | |
| Calcium | 29.2mg | 13% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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