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Tiella Di Riso E Zucchine Recipe

Tiella Di Riso E Zucchine Recipe

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Ingredients:

Serving

2 onions, finely sliced
2 garlic cloves
3 tbsp parsley, chopped
3 cups cherry tomatoes, halved
3 tbsp parmesan cheese, freshly grated
500 g potatoes, peeled and thinly sliced
360 g arborio rice
1 kg zucchini
5 tbsp olive oil
1 liter beef stock
3 tbsp breadcrumbs, fresh

Directions:

Preheat oven to 18°C.
Arrange half the onion slices on the bottom of an ovenproof dish 25cm wide, 6cm deep.
Layer on all the garlic, half the parsely and half the tomotoes cut side up.
Sprinkle half the parmesan and add salt and perpper to taste.
Layer on all the potatoes, overlapping slightly.
Rinse and drain the uncooked rice then layer it over the potatoes.
Layer on all the zucchini.
Follow with remaining, onions, parsley, tomatoes, parmesan and salt and pepper, then potatoes.
Drizzle with the olive oil and pour in 3/4 of the stock. Sprinkle with breadcrumbs and cover tightly with foil.
Bake in oven for 20 minutes Remove foil and bake for another 35 mins or until rice is cooked. Add more stock if ingredients dry up.
Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	468.6 Kcal (1962 kJ)
Calories from fat	117.85 Kcal
		% Daily Value*
Total Fat	13.09g	20%
Cholesterol	2.2mg	1%
Sodium	129.34mg	5%
Potassium	1293.59mg	28%
Total Carbs	71.22g	24%
Sugars	7.24g	29%
Dietary Fiber	6.4g	26%
Protein	13.19g	26%
Vitamin C	74.2mg	124%
Vitamin A	0.8mg	28%
Iron	2.7mg	15%
Calcium	110.6mg	11%

Amount Per 100 g
Calories	105.15 Kcal (440 kJ)
Calories from fat	26.45 Kcal
		% Daily Value*
Total Fat	2.94g	20%
Cholesterol	0.49mg	1%
Sodium	29.02mg	5%
Potassium	290.28mg	28%
Total Carbs	15.98g	24%
Sugars	1.62g	29%
Dietary Fiber	1.44g	26%
Protein	2.96g	26%
Vitamin C	16.6mg	124%
Vitamin A	0.2mg	28%
Iron	0.6mg	15%
Calcium	24.8mg	11%

* 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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