Classic Risotto
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
477
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 477 cal. | (23 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 3 μg | (5 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 14 μg | (5 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 188 mg | (5 %) | ||
| Calcium | 265 mg | (27 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 87 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 small onions
- 80 grams Parmesan
- 1 Tbsp olive oil
- 2 Tbsps butter
- 350 grams Arborio rice
- 1 l Vegetable broth (or meat, or poultry broth)
- Basil (for garnish)
Preparation steps
1.
Peel the onions and chop finely. Finely grate about ¾th of the Parmesan.
Heat olive oil and 1 tablespoon butter in a pot and saute the onions in it until translucent. Add the arborio rice and saute briefly. Pour in some broth such that the rice is completely covered with it. Pour in the broth repeatedly, while stirring occasionally, and cook for 15-20 minutes until the risotto gets a creamy consistency and the rice is cooked al dente. Finally, stir in the remaining butter and season with salt and pepper. Stir in the grated Parmesan, and transfer the risotto to plates.
2.
Grate the remaining Parmesan over and serve garnished as desired with basil.
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