18 Ingredients
  • 2 large fresh fennel bulbs (about 1 1/2 pounds total), trimmed, each cut into 8 wedges; 2 tablespoons chopped fronds reserved
  • 12 ounces baby carrots (from about 4 bunches), trimmed, peeled
  • 8 ounces turnips, peeled, cut into 3/4-inch pieces (about 1 1/2 cups)
  • 8 ounces 1 1/2-inch red-skinned new potatoes, halved
  • 1/4 cup plus 3 tablespoons olive oil
  • 1/4 cup plus 1 tablespoon chopped fresh parsley
  • 4 garlic cloves, chopped
  • 1 tablespoon paprika
  • 1 teaspoon saffron threads, crushed
  • 1 teaspoon salt
  • 1 onion, chopped
  • 4 plum tomatoes, chopped, seeds and juices reserved
  • 2 1/4 cups arborio rice or medium-grain rice
  • 1 14-ounce can vegetable broth
  • 2 cups water
  • 3/4 cup dry white wine
  • 1 pound asparagus, trimmed, cut into 1-inch pieces
  • 1 cup drained canned garbanzo beans (chickpeas)
Nutrition
592
30% daily value
6 servings
                                       
                                            high-​fiber, vegan, vegetarian, dairy-​free, gluten-​free
     

Fat

27% 18

Saturated

13% 3

Trans

- 0

Monounsaturated

- 12

Polyunsaturated

- 2

Carbs

31% 94

Carbs (net)

- 83

Fiber

43% 11

Sugars

- 14

Sugars, added

- 0

Protein

24% 12

Cholesterol

0% 0

Sodium

35% 841

Calcium

14% 142

Magnesium

22% 92

Potassium

26% 1214

Iron

27% 5

Zinc

20% 2

Phosphorus

38% 265

Vitamin A

58% 526

Vitamin C

50% 45

Thiamin (B1)

23% 0

Riboflavin (B2)

20% 0

Niacin (B3)

24% 4

Vitamin B6

45% 1

Folate equivalent (total)

31% 126

Folate (food)

- 126

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

29% 4

Vitamin K

137% 165

Sugar alcohols

- 0

Water

- 530
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