Arugula Risotto
(0 votes)
(0 votes)
Health Score:
67 / 100
Difficulty:
moderate
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
607
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 607 cal. | (29 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 79 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.5 μg | (3 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 64.7 μg | (108 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 23 μg | (8 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 286 mg | (7 %) | ||
| Calcium | 241 mg | (24 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 14.1 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 1 l Vegetable broth
- 70 grams butter
- 400 grams Arborio rice
- 150 milliliters dry white wine
- salt
- 100 grams Arugula
- 100 grams freshly grated Goat cheese
- fresh cracked peppers
Preparation steps
1.
Peel shallot and finely chop. Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat oil in a pot over medium heat and sauté shallot. Add rice and stir, cooking briefly. Add white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
2.
Rinse the arugula (rocket) and chop coarsely.
3.
Stir the arugula, the remaining butter and cheese (up to 4 tablespoons) into the finished risotto and season. Spoon risotto on plates, sprinkle with the remaining goat cheese and fresh cracked pepper.
