Risotto Rice Recipe

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Ingredients:

Serving

200 g risotto rice
2 tbsp wild rice
4 tsp olive oil
3 onions, peeled and diced
1 fennel bulb, trimmed, finely sliced and cored
100 ml rice milk
100 g baby corn
125 g cherry tomatoes, halved
6 tbsp fresh basil, chopped

Directions:

Mix the rices together, rinse and place in a medium-sized pan with 500ml water. Bring to boil, then lower the heat and simmer for 25-30 minutes until all the liquid is absorbed. The rice should be cooked but slightly firm.
Heat the olive oil in a medium-sized pan with 2 tablespoons of water and add the onion, fennel and rice milk. Cook for 10 minutes until the onion is soft but not colored.
Stir this mixture through the rice along with the remaining ingredients and serve immediately with some greens.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	332.78 Kcal (1393 kJ)
Calories from fat	51.81 Kcal
		% Daily Value*
Total Fat	5.76g	9%
Cholesterol	1.49mg	0%
Sodium	70.36mg	3%
Potassium	538.49mg	11%
Total Carbs	59.8g	20%
Sugars	4.99g	20%
Dietary Fiber	5.11g	20%
Protein	6.92g	14%
Vitamin C	19.8mg	33%
Iron	1.2mg	7%
Calcium	72.8mg	7%

Amount Per 100 g
Calories	120.86 Kcal (506 kJ)
Calories from fat	18.82 Kcal
		% Daily Value*
Total Fat	2.09g	9%
Cholesterol	0.54mg	0%
Sodium	25.55mg	3%
Potassium	195.56mg	11%
Total Carbs	21.72g	20%
Sugars	1.81g	20%
Dietary Fiber	1.86g	20%
Protein	2.51g	14%
Vitamin C	7.2mg	33%
Iron	0.4mg	7%
Calcium	26.4mg	7%

* 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.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

6.3

Points
8

PointsPlus

Good Points

low fat,
saturated fat free,
very low sodium,
cholesterol free

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