Riso con Verdure

Riso con Verdure is a delightful Italian side dish that combines fluffy rice with a colorful medley of seasonal vegetables, making it both nutritious and visually appealing. Perfect as a complement to any main course, this dish is light yet satisfying, bursting with vibrant flavors.

Ingredients

• Arborio rice - 150 grams
• Zucchini - 100 grams, diced
• Red bell pepper - 100 grams, diced
• Carrot - 50 grams, diced
• Green peas - 50 grams, frozen or fresh
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Vegetable broth - 400 ml
• Parmesan cheese - 20 grams, grated
• Salt - to taste
• Black pepper - to taste
• Fresh basil - a handful, chopped

Steps

1. In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
2. Add the diced zucchini, red bell pepper, and carrot to the saucepan. Cook for about 5-7 minutes until the vegetables are tender.
3. Stir in the Arborio rice and cook for 1-2 minutes, allowing the rice to toast slightly in the oil.
4. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is cooked and has absorbed most of the liquid.
5. Add the green peas in the last 5 minutes of cooking. Season with salt and black pepper to taste.
6. Once cooked, remove from heat and stir in the grated Parmesan cheese and chopped fresh basil. Serve warm.

Nutrition

• Calories: 350
• Protein: 10 g
• Carbs: 60 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 200 mg
• Cholesterol: 5 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.3 L

Health Benefits

• Rich in vitamins and minerals from the vegetables.
• Whole grains like Arborio rice provide sustained energy and fiber.

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