Creamy Rice with Blue Cheese

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Creamy Rice with Blue Cheese
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Health Score:
8,2 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
403
calories
Calories

Healthy, because

Even smarter

Nutritional values

The spinach in this recipe is packed with antioxidants, and the onion is a great source of vitamin C.

If gorgonzola is too strong or pungeant for you, you can easily substitute it with parmesean or goat cheese.

1 <none> contains
(Percentage of daily recommendation)
Calorie403 kcal(19 %)
Protein17.26 g(18 %)
Fat15.03 g(13 %)
Carbohydrates50 g(33 %)
Sugar added0 g(0 %)
Roughage6.58 g(22 %)
Vitamin A2,431.23 mg(303,904 %)
Vitamin D0 μg(0 %)
Vitamin E5.18 mg(43 %)
Vitamin B₁0.22 mg(22 %)
Vitamin B₂0.5 mg(45 %)
Niacin3.66 mg(31 %)
Vitamin B₆0.55 mg(39 %)
Folate502.05 μg(167 %)
Pantothenic acid0.22 mg(4 %)
Biotin1.57 μg(3 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C74.43 mg(78 %)
Potassium1,493.31 mg(37 %)
Calcium403.22 mg(40 %)
Magnesium207.44 mg(69 %)
Iron7.68 mg(51 %)
Iodine5.85 μg(3 %)
Zinc1.44 mg(18 %)
Saturated fatty acids5.48 g
Cholesterol21.67 mg

Ingredients

for
4
Ingredients
3 cups Spinach
1 tablespoon water
1 tablespoon olive oil
1 onion (finely diced)
2 cups Risotto
cup dry white wine
3 ½ cups hot vegetable stock
cup Gorgonzola (cubed)
salt
freshly ground Black pepper
freshly grated Nutmeg
2 tablespoons toasted Pine nuts (toasted)
To garnish
roasted Cherry tomatoes (on the vine)
How healthy are the main ingredients?
GorgonzolaSpinachPine nutsolive oilonionsalt

Preparation steps

1.
Put the spinach a pan with the water and bring to a boil. cover and cook for 1 minute until wilted. Drain well and squeeze out as much water as possible, the chop roughly.
2.
Heat the oil in a wide shallow pan and cook the onion gently until soft but not browned. Mix the rice through, heat together briefly and deglaze with the wine. Allow the liquid to be absorbed by the rice.
3.
Add the stock a little at a time, allowing it to be absorbed by the rice each time, while stirring. Cook for about 20 minutes until creamy and the rice still has a slight bite.
4.
Stir the Gorgonzola and spinach through the risotto and season to taste with salt, black pepper and nutmeg.
5.
Serve sprinkled with pine nuts and garnish with cherry tomatoes.