Fennel Risotto with Radicchio

0
Average: 0 (0 votes)
(0 votes)
Fennel Risotto with Radicchio
share Share
print
bookmark_border Copy URL
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
542
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie542 cal.(26 %)
Protein12 g(12 %)
Fat24 g(21 %)
Carbohydrates64 g(43 %)
Sugar added2 g(8 %)
Roughage3.8 g(13 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.3 μg(2 %)
Vitamin E1.2 mg(10 %)
Vitamin K3.5 μg(6 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.8 mg(32 %)
Vitamin B₆0.2 mg(14 %)
Folate51 μg(17 %)
Pantothenic acid0.7 mg(12 %)
Biotin3.7 μg(8 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C21 mg(22 %)
Potassium540 mg(14 %)
Calcium218 mg(22 %)
Magnesium49 mg(16 %)
Iron1.9 mg(13 %)
Iodine18 μg(9 %)
Zinc2.2 mg(28 %)
Saturated fatty acids13.9 g
Uric acid77 mg
Cholesterol54 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
1 shallot
1 garlic clove
80 grams butter
300 grams Arborio rice
125 milliliters dry white wine
800 milliliters Vegetable broth
1 small Fennel
1 small Radicchio
1 Tbsp olive oil
1 tsp sugar
2 sprigs Basil
50 grams Parmesan (freshly grated)
salt
peppers (freshly ground)
How healthy are the main ingredients?
Parmesanolive oilsugarBasilshallotgarlic clove

Preparation steps

1.

Peel shallot and garlic and chop finely. Heat 30 grams (approximately 1 ounce) butter in a pan and saute shallot and garlic. Add rice and saute until rice is translucent.

2.

Deglaze pan with wine and cook rice, stirring, until wine is fully absorbed. Add broth so that rice is just covered and cook, stirring, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.  

3.

Meantime, rinse fennel and cut into thin slices. Rinse radicchio and cut into fine strips. Heat oil in a pan and saute fennel and radicchio. Sprinkle with sugar and let caramelize slightly. Rinse basil leaves, shake dry and coarsely chop.

4.

Add remaining butter, Parmesan, fennel and radicchio mixture and basil to risotto. Season with salt and pepper, arrange on plates and serve.

Perfect For Summer

Get Fit!

Simple, But Good

Weeknight Dinners

Popular Cookbooks