Fruity Pea Risotto

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Fruity Pea Risotto
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
543
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie543 cal.(26 %)
Protein15 g(15 %)
Fat23 g(20 %)
Carbohydrates62 g(41 %)
Sugar added0 g(0 %)
Roughage4.9 g(16 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.4 μg(2 %)
Vitamin E0.7 mg(6 %)
Vitamin K21.7 μg(36 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.4 mg(45 %)
Vitamin B₆0.2 mg(14 %)
Folate72 μg(24 %)
Pantothenic acid1.1 mg(18 %)
Biotin6.1 μg(14 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C19 mg(20 %)
Potassium377 mg(9 %)
Calcium264 mg(26 %)
Magnesium61 mg(20 %)
Iron1.9 mg(13 %)
Iodine23 μg(12 %)
Zinc2.7 mg(34 %)
Saturated fatty acids14.9 g
Uric acid117 mg
Cholesterol60 mg
Complete sugar8 g

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
How healthy are the main ingredients?
ParmesanonionsaltCurry

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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