Cheesy Risotto with Sautéed Vegetables
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
505
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 25.4 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.8 mg | (40 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 95 μg | (32 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 134 mg | (141 %) | ||
| Potassium | 613 mg | (15 %) | ||
| Calcium | 243 mg | (24 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 29 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Arborio rice
- 4 Tbsps olive oil
- 150 milliliters dry white wine
- 800 milliliters Vegetable broth
- 1 large Eggplant
- 1 Zucchini
- 2 Bell pepper (red and yellow)
- 1 onion
- 1 garlic clove
- salt
- peppers
- 30 grams finely grate Parmesan
- 30 grams finely grated pecorino romano
- 2 Tbsps butter
- 2 Tbsps finely chopped Fresh herbs (such as basil and parsley)
- 1 sprig thyme (for garnish)
Preparation steps
1.
Heat 2 tablespoons of olive oil in a large pot and sauté the rice until translucent. Stir in the white wine and simmer until the rice has absorbed most of it. Add the vegetable broth and simmer for about 20 minutes, until the rice is al dente.
2.
Rinse the eggplant, zucchini and bell pepper and cut into small cubes. Peel and dice the onion and garlic. Heat the remaining oil in a large pan and sauté the onion and garlic briefly. Add the rest of the vegetables, season with salt and pepper and cook for about 5 minutes.
3.
Stir the butter, Parmesan, Pecorino and chopped herbs into the risotto and mix well. Spoon the risotto into serving bowls, top with the sautéed vegetables and garnish with fresh thyme.
