Parmesan Risotto with Sautéed Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 569 cal. | (27 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 77 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.5 mg | (38 %) | ||
| Vitamin K | 36.6 μg | (61 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 104 μg | (35 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 9.9 μg | (22 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 145 mg | (153 %) | ||
| Potassium | 739 mg | (18 %) | ||
| Calcium | 232 mg | (23 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 8.1 g | |||
| Uric acid | 141 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 1 onion
- 1 Eggplant
- 2 Zucchini
- 2 Bell pepper (red and yellow)
- 2 sprigs parsley
- 4 sprigs thyme
- 3 Tbsps olive oil
- 2 Tbsps butter
- 350 grams Arborio rice
- 125 milliliters dry white wine
- 1 l Vegetable broth (or chicken broth)
- salt
- peppers
- 50 grams finely grated Parmesan
Preparation steps
Peel and finely chop the onion. Rinse the eggplant, zucchini and bell peppers and cut into small cubes. Rinse the parsley and thyme, pat dry and finely chop the leaves.
Heat 1 tablespoons of olive oil and 1 tablespoon of butter in a large pot and sauté the onions until translucent. Stir in the rice and sauté briefly. Deglaze with the white wine, allow most of it to evaporate and stir in enough vegetable broth to fully cover the rice. Cover and simmer over low heat for 15-20 minutes, stirring and adding vegetable broth often.
Heat the remaining oil in a large pan and sauté the vegetables for about 5 minutes. Remove from heat, stir in the chopped herbs and season with salt and pepper.
Stir the grated Parmesan and remaining butter into the rice and season with salt and pepper.
Transfer the risotto to a serving platter and top with the sautéed vegetables.
