Pea Risotto with Beans and Avocado
(1 vote)
(1 vote)
Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
735
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 735 cal. | (35 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 111 g | (74 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 49.3 μg | (82 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 119 μg | (40 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 11.5 μg | (26 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 747 mg | (19 %) | ||
| Calcium | 319 mg | (32 %) | ||
| Magnesium | 96 mg | (32 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 4.1 mg | (51 %) | ||
| Saturated fatty acids | 7.1 g | |||
| Uric acid | 185 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 oz olive oil
- 2 spring onions (sliced)
- 18 ozs Arborio rice
- 2 ozs Dry white wine
- 24 ozs hot, vegetable Broth
- salt (to taste)
- freshly ground pepper (to taste)
- 8 ozs fresh Peas (blanched)
- 6 ozs fine green Beans (trimmed and blanched)
- 1 Avocado (peeled and quartered)
- 3 ozs Parmesan (shaved)
- salt (for sprinkling)
Preparation steps
1.
Heat oil in a saucepan.
2.
Saute scallions until soft.
3.
Add rice and saute until translucent.
4.
Add wine and cook, stirring, until all wine has been absorbed.
5.
Add hot broth so that rice is just covered.
6.
Cook, stirring, until almost all liquid is absorbed.
7.
Continue to add broth in this manner and cook, stirring, until rice is al dente, about 15-20 minutes.
8.
floor. Continue adding stock, stirring
9.
Continuously, until the rice is cooked.
10.
Season risotto to taste and add peas.
11.
Place 3 tablespoons of risotto into serving bowls,
12.
Top with green beans and avocado.
13.
Garnish with Parmesan shavings.
14.
Sprinkle with salt flakes and serve hot.
