Directions:
- Heat the olive oil and butter together in a large pan. Meanwhile, put the stock in a saucepan and bring to a gentle simmer.
- Add the onion and garlic to the pan and cook until golden. Add the rice and continue to cook for another 2 minutes, stirring.
- Ladle a little stock into the pan, stir well and when absorbed, continue until all the stock has been added. Add the peas and artichokes. After 20 minutes, test the rice. It should be a little firm to the bite but not chalky. If you need to add more liquid, use hot water.
- Tear the basil leaves and add with the goat cheese, stir through and season.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 544.79 Kcal (2281 kJ) | ||
| Calories from fat | 176.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.63g | 30% | |
|---|---|---|---|
| Cholesterol | 33.88mg | 11% | |
| Sodium | 250.88mg | 10% | |
| Potassium | 541.01mg | 12% | |
| Total Carbs | 70.5g | 24% | |
| Sugars | 3.33g | 13% | |
| Dietary Fiber | 8.36g | 33% | |
| Protein | 17.94g | 36% | |
| Vitamin C | 19.9mg | 33% | |
| Iron | 2.1mg | 12% | |
| Calcium | 290.2mg | 29% | |
| Amount Per 100 g | |||
| Calories | 199.06 Kcal (833 kJ) | ||
| Calories from fat | 64.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.17g | 30% | |
|---|---|---|---|
| Cholesterol | 12.38mg | 11% | |
| Sodium | 91.67mg | 10% | |
| Potassium | 197.68mg | 12% | |
| Total Carbs | 25.76g | 24% | |
| Sugars | 1.21g | 13% | |
| Dietary Fiber | 3.05g | 33% | |
| Protein | 6.55g | 36% | |
| Vitamin C | 7.3mg | 33% | |
| Iron | 0.8mg | 12% | |
| Calcium | 106mg | 29% | |
* 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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