Celery Pear Risotto
Celery Pear Risotto - Creamy autumn delight
Healthy, because
Even smarter
Nutritional values
Secondary plant substances such as phthalides from the essential oils of celery can relieve cramps, dilate blood vessels and thus reduce high blood pressure. Cashews are a source of magnesium and phosphorus. These minerals guarantee proper muscle and nerve function.
If you want to add more fiber, minerals and vitamins to the risotto celery pear, you can also use whole-grain risotto rice. However, this will increase the cooking time and the amount of broth required - you will find exact details on the respective packaging.
(Percentage of daily recommendation)
| Calorie | 326 cal. | (16 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 32.8 μg | (55 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3 mg | (25 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.3 μg | (7 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 491 mg | (12 %) | ||
| Calcium | 66 mg | (7 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 1.6 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 2 Pear
- 4 sprigs thyme
- ½ Celery root (9 oz)
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 7 ozs risotto rice
- 28 ozs Vegetable broth (warmed)
- 2 Tbsps cashew butter
- salt
- peppers
Preparation steps
Wash pears, cut in half, core, and cut one of them into narrow wedges, and the other into very small cubes. Wash thyme, shake dry, and pluck leaves; mix about half of it with the pear wedges. Spread on a baking sheet covered with baking paper and bake in a preheated oven at 180 °C (convection oven 350 °F for about 25 minutes until brown.
Peel celery, onion and garlic, dice celery and onion finely, chop garlic finely. Fry together in a pot in hot oil over medium heat for 2-3 minutes. Add rice, fry for 2 minutes, and cover with a little broth. While stirring regularly, gradually add the remaining broth and cook the rice for 15-20 minutes.
Mix cashew puree and pear cubes into the risotto and season with salt and pepper. Divide the risotto between deep plates, place the pear slices on top and sprinkle with the remaining thyme.
