Herb Risotto

0
Average: 0 (0 votes)
(0 votes)
Herb Risotto
share Share
print
bookmark_border Copy URL
Health Score:
79 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
414
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie414 cal.(20 %)
Protein12 g(12 %)
Fat18 g(16 %)
Carbohydrates43 g(29 %)
Sugar added0 g(0 %)
Roughage3 g(10 %)
Vitamin A0.3 mg(38 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.5 mg(13 %)
Vitamin K33.2 μg(55 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.8 mg(32 %)
Vitamin B₆0.3 mg(21 %)
Folate78 μg(26 %)
Pantothenic acid0.7 mg(12 %)
Biotin4 μg(9 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C26 mg(27 %)
Potassium391 mg(10 %)
Calcium326 mg(33 %)
Magnesium46 mg(15 %)
Iron2 mg(13 %)
Iodine28 μg(14 %)
Zinc2.3 mg(29 %)
Saturated fatty acids9.1 g
Uric acid102 mg
Cholesterol33 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
1 large Leek
1 shallot
1 garlic clove
1 raw lemon
2 Tbsps olive oil
200 grams Arborio rice
150 milliliters white wine
Vegetable broth
salt
Black pepper
2 bunches mixed Fresh herbs (Thyme, oregano, tarragon, basil, parsley)
2 Tbsps butter
80 grams grated Parmesan
How healthy are the main ingredients?
Parmesanolive oilLeekshallotgarlic clovelemon

Preparation steps

1.

Rinse leeks, halve lengthwise and cut into fine strips. Peel and finely chop shallot and garlic. Rinse the lemon with warm water and pat dry. Finely grate the peel and squeeze out the juice.

2.

Heat oil in a pot and sautée the leek, shallot and garlic. Add rice and cook briefly. Pour in the wine and season with lemon juice and lemon zest. Cook the rice over low heat, stirring occasionally, for 40 minutes, gradually pouring in broth throughout.

3.

Season risotto with salt and pepper. Shortly before the end of the cooking time, rinse the herbs, shake dry and finely chop. Mix, alongwith the butter and parmesan, into the risotto. Serve immediately.