Bacon and Pea Risotto
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
681
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 681 cal. | (32 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 20.9 μg | (35 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.4 mg | (53 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 87 μg | (29 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 340 mg | (9 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 17.9 g | |||
| Uric acid | 159 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 Tbsps olive oil
- 1 onion (finely chopped)
- ⅔ cup Pancetta (or bacon)
- 2 ⅓ cups Arborio rice (or carnaroli rice)
- 5 cups hot vegetable stock (or chicken stock)
- 2 cups peas
- salt
- freshly ground Black pepper
- 2 Tbsps butter
- To garnish
- ½ cup Parmesan (shaved)
Preparation steps
1.
Heat the oil in a large shallow pan and cook the onion and pancetta until tender and lightly golden- about 10 minutes.
2.
Stir in the rice and cook, stirring, until the grains are coated with oil. Gradually add the stock, a ladleful at a time, stirring until absorbed, before adding more stock. Continue cooking until the rice is tender, but still has a little bite.
3.
Stir in the peas and season with salt and pepper. Cook for 1-2 minutes until the peas are tender.
4.
Remove from the heat, cover, and stand for 2 minutes, then stir in the butter. Serve immediately garnished with cheese shavings and a sprinkling of freshly ground pepper.
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