Blood Orange Risotto

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Blood Orange Risotto
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Health Score:
3,6 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
492
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie492 kcal(23 %)
Protein10.74 g(11 %)
Fat10.73 g(9 %)
Carbohydrates85.08 g(57 %)
Sugar added0 g(0 %)
Roughage5.78 g(19 %)
Vitamin A100.01 mg(12,501 %)
Vitamin D0.02 μg(0 %)
Vitamin E0.26 mg(2 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.03 mg(3 %)
Niacin0.52 mg(4 %)
Vitamin B₆0.06 mg(4 %)
Folate8 μg(3 %)
Pantothenic acid0.09 mg(2 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C40.27 mg(42 %)
Potassium79.03 mg(2 %)
Calcium95.96 mg(10 %)
Magnesium8.4 mg(3 %)
Iron0.6 mg(4 %)
Iodine0.75 μg(0 %)
Zinc0.23 mg(3 %)
Saturated fatty acids6.12 g
Cholesterol25.91 mg

Ingredients

for
4
Ingredients
2
1
3 tablespoons
350 grams
100 milliliters
800 milliliters
2 tablespoons
freshly grated Parmesan
freshly ground Pepper
2 tablespoons

Preparation steps

1.

Rinse the oranges, wipe dry and grate the zest. Squeeze the juice.

2.

Peel the onion and finely chop. Melt 1 tablespoon butter in a saucepan and saute the onion until soft, add the rice and saute, while stirring for about 1 minute. Pour in the wine and the orange juice. Add a little broth and cook while stirring the rice for about 20 minutes until al dente. Add the remaining broth and cook until the rice absorbs it.

3.

Stir in half of the zest, the remaining butter and the Parmesan and season with salt and pepper.

4.

Spoon the risotto into bowls and serve garnished with the remaining zest and chives.