Broccoli and Broad Bean Risotto

0
Average: 0 (0 votes)
(0 votes)
Broccoli and Broad Bean Risotto
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
541
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie541 kcal(26 %)
Protein18.23 g(19 %)
Fat18.63 g(16 %)
Carbohydrates74.19 g(49 %)
Sugar added0 g(0 %)
Roughage7.67 g(26 %)
Vitamin A135.75 mg(16,969 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.21 mg(2 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.22 mg(20 %)
Niacin3.26 mg(27 %)
Vitamin B₆0.25 mg(18 %)
Folate103.16 μg(34 %)
Pantothenic acid0.7 mg(12 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C103.67 mg(109 %)
Potassium481.16 mg(12 %)
Calcium277.58 mg(28 %)
Magnesium49.06 mg(16 %)
Iron1.93 mg(13 %)
Iodine0.75 μg(0 %)
Zinc1.14 mg(14 %)
Saturated fatty acids7.53 g
Cholesterol27.33 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
1
onion (finely chopped)
1 clove
garlic (crushed)
1 ½ cups
½ cup
4 cups
3 ½ ounces
14 ounces
Broccoli (separated into florets. stems shaved into ribbons)
cup
½ cup
freshly ground peppers
To garnish
Preparation

Kitchen utensils

1 Cutting board, 1 Peeler, 1 Small knife, 1 Steamer, 1 Bowl, 1 Tablespoon, 1 Measuring cups, 1 Whisk, 1 Teaspoon, 1 Small bowl, 1 Hand mixer, 1 große Skillet, 2 Slotted spatulas

Preparation steps

1.
Heat the olive oil in a large shallow pan. Add the onion and garlic and cook, stirring, for 2 minutes.
2.
Add the rice and stir until coated in oil. Reduce the heat and stir in the wine. Cook, stirring until the wine has almost evaporated, then stir in the beans and broccoli. Add 1/3 of the stock and cook until incorporated.
3.
Cook for 15-20 minutes in total, adding the stock, a ladleful at a time, stirring constantly until the stock has been absorbed before adding more stock.
4.
Add the butter and cheese and season to taste with salt and pepper. Garnsih with red pepper flakes.