Rice cooked in a broth with strawberries.
A no-brainer that looks like a showy chef meal, and tastes just wonderful.
1 stalk | celery, finely chopped | 70 g | |
1/2 | onions, finely chopped | 100 g | |
3/4 cup | strawberries | 110 g | |
1 cup | chicken broth | 250 mL | |
1/2 tbsp | butter, unsalted | 7 g | |
1 tbsp | olive oil | 15 mL | |
3/4 cup | arborio rice | 150 g | |
1/3 cup | white wine | 85 mL | |
1 pinch | salt [optional] | 0.2 g | |
ground pepper to taste [optional] |
A pressure-cooker will reduce the risotto cooking time to 7 min. A blender or a food processor will be very useful for this recipe. The quantities given here are based on this recipe served as main course.
per 1 serving (210 g)
Amount % Daily Value |
Calories 350 |
Fat 7 g 11 % |
Saturated
2 g
11 % |
Cholesterol 10 mg |
Sodium 30 mg 1 % |
Carbohydrate 70 g 23 % |
Fibre 3 g 12 % |
Sugars 5 g |
Net Carbs 67 g |
Protein 6 g |
Vitamin A 4 % |
Vitamin C 57 % |
Calcium 4 % |
Iron 7 % |
Food Group | Exchanges |
---|---|
Fruits | 0 |
Vegetables | 1 |
Fats | 1 ½ |