Italian Rice Dish with Game Meat

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Italian Rice Dish with Game Meat
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Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
621
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie621 kcal(30 %)
Protein40.26 g(41 %)
Fat31.8 g(27 %)
Carbohydrates35.52 g(24 %)
Sugar added0 g(0 %)
Roughage1.08 g(4 %)
Vitamin A177.05 mg(22,131 %)
Vitamin D0.13 μg(1 %)
Vitamin E0.6 mg(5 %)
Vitamin B₁0.19 mg(19 %)
Vitamin B₂0.63 mg(57 %)
Niacin8.31 mg(69 %)
Vitamin B₆0.12 mg(9 %)
Folate13.73 μg(5 %)
Pantothenic acid0.22 mg(4 %)
Biotin2.46 μg(5 %)
Vitamin B₁₂0.33 μg(11 %)
Vitamin C10.9 mg(11 %)
Potassium507.31 mg(13 %)
Calcium375.15 mg(38 %)
Magnesium46.1 mg(15 %)
Iron4.88 mg(33 %)
Zinc3.28 mg(41 %)
Saturated fatty acids12.23 g
Cholesterol136.61 mg

Ingredients

for
4
Ingredients
4 tablespoons olive oil
2 ½ cups Venison saddle (ready-to-cook, diced)
1 shallot (finely chopped)
1 garlic (finely chopped)
1 ⅔ cups Risotto (Avorio or Vialone)
cup dry white wine
3 ½ cups vegetable stock
2 cups ripe tomatoes (peeled and diced)
1 sprig rosemary (some leaves set aside to garnish, rest chopped)
2 sprigs thyme (some leaves set aside to garnish, rest chopped)
¾ cup fresh Parmesan (grated)
2 ½ tablespoons butter
How healthy are the main ingredients?
tomatoParmesanolive oilthymerosemaryshallot

Preparation steps

1.
Heat two tbsp oil in a pan and fry the meat on a high heat. Season with salt and ground black pepper, remove from the pan and set aside.
2.
Heat the remaining oil in a pot and add the shallot, garlic and the rice. Deglaze with half the wine, reduce slightly and then add the remaining wine. Allow the liquid to be absorbed and then add just enough stock so the rice is covered.
3.
Stir until the liquid is fully absorbed and continue like this until the stock is used up and the rice is cooked (20-25 min).
4.
Add the tomatoes, meat, chopped herbs, Parmesan and the butter to the risotto and season with salt and ground black black pepper. Serve on plates and garnish with the remaining herbs.