Directions:
- Heat the oil in a pan over medium-low heat. Add the onion and cook for 1 minute. Add the pepper and mushrooms adn cook for 5 minutes.
- Add the rice and cook, stirring constantly until all the grains are well coated with oil. Pour in a ladleful of hot stock and simmer, stirring constantly, until absorbed.
- Continue to add small amounts of the heated stock, waiting for each ladleful to be absorbed before adding mroe. Stir frequently!
- When all the stock has been added and the rice is almost cooked stir in the peas and cook for 3-4 minutes. Stir in the Parmesan and butter, season to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 399.9 Kcal (1674 kJ) | ||
| Calories from fat | 114.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.68g | 20% | |
|---|---|---|---|
| Cholesterol | 13.95mg | 5% | |
| Sodium | 489.37mg | 20% | |
| Potassium | 223.58mg | 5% | |
| Total Carbs | 54.85g | 18% | |
| Sugars | 8.83g | 35% | |
| Dietary Fiber | 3.45g | 14% | |
| Protein | 10.45g | 21% | |
| Vitamin C | 33.3mg | 55% | |
| Iron | 4.8mg | 27% | |
| Calcium | 145.4mg | 15% | |
| Amount Per 100 g | |||
| Calories | 98.29 Kcal (412 kJ) | ||
| Calories from fat | 28.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.12g | 20% | |
|---|---|---|---|
| Cholesterol | 3.43mg | 5% | |
| Sodium | 120.28mg | 20% | |
| Potassium | 54.95mg | 5% | |
| Total Carbs | 13.48g | 18% | |
| Sugars | 2.17g | 35% | |
| Dietary Fiber | 0.85g | 14% | |
| Protein | 2.57g | 21% | |
| Vitamin C | 8.2mg | 55% | |
| Iron | 1.2mg | 27% | |
| Calcium | 35.7mg | 15% | |
* 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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