Red Wine Risotto with Fresh Strawberries
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(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
476
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 476 cal. | (23 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 57 g | (38 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 5.4 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 390 mg | (10 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 33 μg | (17 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Strawberries
- 1 shallot
- 1 Tbsp olive oil
- 1 Tbsp butter
- 250 grams Arborio rice
- 800 milliliters dry Red wine
- 50 grams freshly grated Parmesan
Preparation steps
1.
Rinse the strawberries, hull and cut into pieces (set some aside for garnish). Peel the shallot and very finely dice. Heat the olive oil and butter in a saucepan and sauté the shallot until soft. Add the rice and stir to coat in the oil. Add a little red wine and cook over low heat, stirring frequently, until almost all liquid is absorbed. Add the strawberries. Continue to add wine in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
2.
Fold in the grated Parmesan cheese.
3.
Distribute the risotto between 4 serving bowls and garnish with reserved strawberries and a little grated cheese.
