Pea Risotto with Zucchini and Bacon
(0 votes)
(0 votes)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
679
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 679 cal. | (32 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 78 g | (52 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 41.8 μg | (70 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 9.2 μg | (20 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 568 mg | (14 %) | ||
| Calcium | 365 mg | (37 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 4.2 mg | (53 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 196 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 3 Tbsps olive oil
- 350 grams Arborio rice
- 200 milliliters dry white wine
- 1 l Beef broth (or vegetable broth)
- 1 Zucchini
- 250 grams Peas (fresh or frozen)
- 100 grams Smoked bacon
- 100 grams freshly grated Parmesan
- 2 Tbsps butter
- 2 Tbsps freshly cut Basil
- 1 splash lemon juice
- salt
- freshly ground peppers
Preparation steps
1.
Peel shallot and chop finely. Heat 2 tablespoons of oil and saute shallot until translucent. Add rice and saute briefly. Add wine and saute until almost liquid is absorbed, stirring. Add hot broth and cook rice, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, for about 20 minutes.
2.
Rinse and trim zucchini, grate coarsely. After about 10 minutes of cooking, add zucchini and peas to risotto.
3.
Cut bacon into strips. Heat remaining oil in a pan and cook bacon until crispy.
4.
Add half of Parmesan, basil and butter to risotto. Season with lemon juice, salt and pepper.
5.
Arrange risotto on plates and sprinkle with bacon and remaining cheese. Serve.
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