Chestnut Risotto

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Chestnut Risotto
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Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
510
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie510 cal.(24 %)
Protein20 g(20 %)
Fat16 g(14 %)
Carbohydrates71 g(47 %)
Sugar added0 g(0 %)
Roughage5.7 g(19 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.3 mg(11 %)
Vitamin K10.4 μg(17 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin6.2 mg(52 %)
Vitamin B₆0.4 mg(29 %)
Folate44 μg(15 %)
Pantothenic acid1.1 mg(18 %)
Biotin4.7 μg(10 %)
Vitamin B₁₂0.9 μg(30 %)
Vitamin C17 mg(18 %)
Potassium584 mg(15 %)
Calcium335 mg(34 %)
Magnesium64 mg(21 %)
Iron1.8 mg(12 %)
Iodine23 μg(12 %)
Zinc3.2 mg(40 %)
Saturated fatty acids6.9 g
Uric acid101 mg
Cholesterol38 mg
Complete sugar8 g

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
How healthy are the main ingredients?
ChestnutParmesanolive oiloniongarlic clovesalt

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.