* These values indicate the amount and distribution of the macronutrients, for one portion of this recipe
Reference intake of an average adult (8400 kJ/ 2000 Kcal).
Vitamins and minerals
Vitamin B6
1 mg
52 %** NRVs
Vitamin E
7 mg
54 %** NRVs
Iron
8 mg
56 %** NRVs
**NRVs: Nutrient Reference values for one portion.
Nutritional information
Per 100g
Per portion (g)***
Energetic value:
250 Kcal / 1054 kJ
773 Kcal / 3259 kJ
Fats:
6 g
19 g
of which saturated:
2.5 g
8 g
Carbohydrates:
34 g
103 g
of which sugars:
0.3 g
1 g
Dietary fiber:
2 g
5 g
Protein:
14 g
45 g
Salt:
0.7 g
2.3 g
*** This recipe contains 4 portions, the values correspond to one portion.
Montsià rice and Mireia Carbó brings you this delicious red risotto with green asparagus and arugula. An easy dish to prepare that you will love!
Ingredients
400 g Montsià Carnaroli Rice
3 fresh beets
1 bunch of green asparagus
80 g grated Parmesan
25 g butter
50 g Parmesan
1 l vegetable broth
1 onion
salt
fresh arugula
extra virgin olive oil
0/11 Ingredients
0/7 Instructions
Instructions
Peel the beets. One cut it into cubes of half a centimeter and the others crush them together with two glasses of water.
Peel the onion and cut it very small or grate it.
Next, heat the broth. Inside a low saucepan, heat a little olive oil and cook the onion patiently.
When the onion is cooked add the beet cubes and the sliced asparagus. Cook them for 5 minutes. Add the rice.
Heat the crushed beet and when it boils, add the rice and stir.
Add boiling broth as the rice needs it for about 18 minutes and stirring it.
At the end, add the butter and the Parmesan and serve each dish with a little arugula, seasoned with salt and oil. Serve quickly.
Share this content:
We use third-party and persistent cookies to analyze our services and show advertising related to the preferences of users based on their browsing habits. You can get more information and configure your preferences Here.