8 Ingredients
  • 1/2 pound asparagus, rough ends removed
  • 1/4 pound speck, cut into 1/2-inch dice
  • 2 tablespoons extra-virgin olive oil
  • 1 medium Spanish onion, chopped into 1/8-inch dice
  • 1 1/2 cups rice
  • 4 tablespoons unsalted butter
  • 3/4 cup freshly grated Parmigiano-Reggiano
  • 1 bunch Italian parsley, finely chopped to yield 1/4 cup
Nutrition
590
30% daily value
4 servings
                                       
                                            balanced, low-​sugar, gluten-​free
     

Fat

41% 27

Saturated

63% 13

Trans

- 0

Monounsaturated

- 11

Polyunsaturated

- 2

Carbs

22% 65

Carbs (net)

- 62

Fiber

9% 2

Sugars

- 3

Sugars, added

- 0

Protein

45% 22

Cholesterol

22% 65

Sodium

45% 1069

Calcium

30% 304

Magnesium

15% 60

Potassium

13% 468

Iron

18% 3

Zinc

18% 3

Phosphorus

52% 366

Vitamin A

25% 226

Vitamin C

42% 25

Thiamin (B1)

22% 0

Riboflavin (B2)

17% 0

Niacin (B3)

16% 3

Vitamin B6

17% 0

Folate equivalent (total)

17% 67

Folate (food)

- 67

Folic acid

- 0

Vitamin B12

9% 1

Vitamin D

0% 1

Vitamin E

11% 2

Vitamin K

344% 275
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