Leek Risotto with Mascarpone
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(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
480
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 480 cal. | (23 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 4.1 mg | (34 %) | ||
| Vitamin K | 39 μg | (65 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 83 μg | (28 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 374 mg | (9 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 84 μg | (42 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 12.4 g | |||
| Uric acid | 109 mg | |||
| Cholesterol | 51 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Leeks (only the whites)
- 1 onion
- 2 Tbsps vegetable oil
- 250 grams Arborio rice
- 100 milliliters white wine
- 500 milliliters Vegetable broth
- 1 Tbsp finely chopped Leeks
- 1 Tbsp finely chopped parsley
- 150 grams Mascarpone
- 3 Tbsps grated Parmesan
- salt
- freshly ground pepper
- 1 generous pinch freshly grated Nutmeg
Preparation steps
1.
Rinse the leeks very well and chop. Peel and finely chop the onion. In a saucepan, heat the oil and saute the onion until translucent.
Add the rice and cook, stirring until glassy and well coated. Add the wine and cook, stirring occasionally until the rice has absorbed the wine. Season with salt and pepper. Add enough broth to cover the rice by an inch. Cook, stirring frequently for 15 minutes, add the leeks and continue cooking adding more broth as one amount has been absorbed until the rice is creamy with a slight bite, about 15 minutes longer.
2.
Stir in the mascarpone and Parmesan. Season with salt, pepper and nutmeg. Stir in the leek greens and parsley and serve.
