Red Risotto with Thyme
(0 votes)
(0 votes)
Health Score:
77 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
528
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 528 cal. | (25 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 7.6 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 495 mg | (12 %) | ||
| Calcium | 413 mg | (41 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 56 μg | (28 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 16 g | |||
| Uric acid | 77 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 4 Tomatoes
- 250 grams Arborio rice
- 2 Tbsps butter
- 1 Tbsp Tomato paste
- 200 milliliters dry white wine
- 750 milliliters Vegetable broth (or chicken stock)
- 1 tsp freshly chopped thyme
- 50 grams sun-dried Tomatoes (in oil)
- 100 grams Emmentaler cheese
- 100 grams Mascarpone
- salt
- freshly ground peppers
- thyme (for garnish)
Preparation steps
1.
Peel onion and chop finely. Rinse tomatoes, remove stalks and cut into cubes. Sauté onion with rice and butter in a large pan until soft, add tomato paste, stir and deglaze the pan with white wine. Add tomatoes. Gradually add broth and simmer for about 15-20 minutes while stirring until rice is al dente and risotto is creamy. Add thyme and coarsely chopped sun-dried tomatoes. Finally, add grated Emmentaler (up to 4 tablespoons) and mascarpone to the pan and season with salt and pepper.
2.
Sprinkle with remaining Emmentaler and serve garnished with thyme.
