Carrot Basil Risotto with Smoked Salmon
Carrot basil risotto with smoked salmon - Creamy classic Italian cuisine
Healthy, because
Even smarter
Nutritional values
Carrots help to protect the skin from damage caused by the sun; the secondary plant substance beta-carotene ensures this.
If you like, you can also add a knob of butter to the risotto instead of the cooking cream - for even more creaminess.
(Percentage of daily recommendation)
| Calorie | 533 cal. | (25 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 64 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
| Vitamin A | 2.5 mg | (313 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 27.4 μg | (46 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 11.2 μg | (25 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 705 mg | (18 %) | ||
| Calcium | 202 mg | (20 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 6.2 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 13 g |
Ingredients
- Ingredients
- 1 onion
- 22 ozs carrots (2 large carrots)
- 1 stalk Leeks
- 3 Tbsps olive oil
- 9 ozs Arborio rice
- 2 Tbsps lemon juice
- 26 ozs hot Vegetable broth
- 1 ½ ozs Parmesan
- 5 ozs Smoked salmon
- 5 ozs Basil
- 3 ozs Heavy cream
- salt
- peppers
Preparation steps
Peel onion and carrots, clean leek, wash and finely dice. Heat oil in a pot. Sauté vegetables for 2 minutes over medium heat. Add rice and sauté for 1 minute. Deglaze with lemon juice and cook, stirring, over low heat until the juice is almost completely absorbed. While stirring, gradually add the broth, letting the rice absorb it again and again, then add more; simmer for about 25-30 minutes until creamy.
Meanwhile, grate Parmesan cheese; cut smoked salmon into strips. Wash basil, shake dry and pluck leaves.
Fold the cream and Parmesan into the risotto and heat over medium heat for 3 minutes. Add about 3/4 of the salmon and basil to the risotto. Season to taste with salt and pepper. Arrange in bowls and add remaining salmon strips and remaining basil over risotto.
