Fruity Pea Risotto
(1 vote)
(1 vote)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
543
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 543 cal. | (26 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 21.7 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 72 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.1 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 377 mg | (9 %) | ||
| Calcium | 264 mg | (26 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 14.9 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 80 grams butter
- 200 grams fresh, young Peas (or frozen)
- 200 grams fresh Pineapple (in pieces)
- 125 milliliters dry white wine
- 750 milliliters Vegetable broth
- 250 grams Arborio rice
- salt
- freshly ground peppers
- 1 tsp Curry
- 1 generous pinch ground ginger
- 75 grams Parmesan
Preparation steps
1.
Peel and very finely chop the onion. Sauté in 30 g (approximately 2 tablespoons) butter. Add the rice and sauté until translucent. Add curry and sauté briefly. Mix wine with broth. Pour about one-third of the liquid into the rice. Bring to a boil and season with salt and pepper. Simmer, adding broth as needed and stirring occasionally, over low heat for about 15 minutes until all the broth mixture has been used up. Mix in the peas and pineapple and cook another 5–10 minutes.
2.
Finely grate the Parmesan. Stir in the remaining butter and the Parmesan. Serve immediately.
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