Risotto Milanese with Peas, Kale & Tomato
Spice Level: not hot
Chef’s Inspiration
This Italian dish is cooked in broth slowly releasing the starches from the short grain Arborio rice to give it that creamy texture. Traditionally made with saffron, I incorporated tumeric for it's health benefits and lemon to cut the richness while adding flavour.
Preparation
Follow timing on MANNA package, this time varies by +/- 3 minutes depending on the level of your simmer and how cold your fridge is. You want to ensure that the internal temperature reaches about 165°F/74°C, piping hot. Plate desired amount on to a plate allows each ingredient to showcase itself and all the pretty colours in this dish, sprinkle with almond parm to garnish.
Nutritional Highlights
This dish is rich in vitamins (A, C, K), and iron. Nutritional yeast is fortified with B12, a vital nutrient difficult to obtain from vegan and vegetarian diets.
Vitamin A: Providing over 250% of the minimum daily requirement for Vitamin A, this dish supports immune and inflammatory functions throughout the digestive tract. Kale is an excellent source of vitamin A.
Vitamin C: Vitamin C helps prevent damage to cells and helps absorb iron in the intestine. Kale, tomatoes, and parsley are excellent sources of vitamin C.
Vitamin K: Key to helping regulate the body’s inflammatory process, this dish provides over 450% of the minimum daily requirement. Kale is a spectacular source of vitamin K.
Iron: Eating foods rich in iron such as peas and parsley will help support transportation of vital oxygen throughout the body.
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*Daily nutritional values are obtained from the Canada Food Guide and are based on three primary daily meals with intermittent snacking.
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