Chestnut Risotto
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
510
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 510 cal. | (24 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 10.4 μg | (17 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6.2 mg | (52 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4.7 μg | (10 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 584 mg | (15 %) | ||
| Calcium | 335 mg | (34 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 6.9 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Arborio rice (z. B. Arborio or Vialone rice)
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 100 grams Smoked bacon
- 200 grams Chestnuts (precooked)
- 1 l Vegetable broth (Perhaps 150 ml of dry white wine)
- 100 grams freshly grated Parmesan
- salt
- peppers
- fresh parsley
Preparation steps
1.
Heat the oil in a saucepan. Chop the onion and garlic finely and sauté in olive oil. Coarsely chop the bacon. Saute the onion, garlic and bacon until the onion is translucent. Add the rice, stir to coat and pour in 150 ml (approximately 5 1/4 ounces) of vegetable broth or white wine. When the rice has absorbed the liquid, add some broth and continue cooking and stirring for 10-15 minutes until the rice is almost done but still has plenty of bite. Then add the remaining liquid and the chestnuts and cook, stirring until the rice is creamy but with a little bite.
2.
Season with salt and pepper, and chopped parsley. Stir in the grated Parmesan and serve immediately.
