- Difficulty: Easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, Summer
- Energy 324.45 (Kcal)
- Carbohydrates 67.59 (g) of which sugars 3.64 (g)
- Proteins 7.73 (g)
- Fat 2.64 (g) of which saturated 0.47 (g)of which unsaturated 0.49 (g)
- Fibers 4.35 (g)
- Sodium 135.16 (mg)
Indicative values for a portion of 320 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Notes and Variations
You can adjust the quantity of vegetables as you like, depending on what you have available. If your bell peppers are very large, use just one.
You can omit the tomato if you don’t like it. You can add chopped parsley or other herbs.
Try to always choose a good quality rice, suitable for risottos. In this case, I used Vialone Nano rice from the lower Verona area.
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