Pork Risotto
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
694
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 694 cal. | (33 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 6.8 mg | (57 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 1.8 mg | (180 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 15.4 mg | (128 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 12.1 μg | (27 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 25 mg | (26 %) | ||
| Potassium | 928 mg | (23 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 105 mg | (35 %) | ||
| Iron | 5.3 mg | (35 %) | ||
| Iodine | 7 μg | (4 %) | ||
| Zinc | 6.7 mg | (84 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 323 mg | |||
| Cholesterol | 106 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 2 Zucchini
- 600 grams Pork (chop or loin)
- 2 Tbsps vegetable oil
- salt
- freshly ground peppers
- 1 Tbsp Pesto (from a jar)
- 200 grams Long grain rice
- 1 tsp Turmeric
- 400 milliliters Beef broth
- 60 grams raisins
- 2 sprigs parsley
- roasted slivered almonds (for garnishing)
Preparation steps
1.
Peel the onion and cut into strips. Rinse the zucchini and chop into small pieces. Rinse the meat, pat dry, chop into bit-sized pieces and brown in a pan with hot oil. Season with salt and pepper and remove from the pan. Sauté the onions and zucchini in the pan for 2 minutes. Add the pesto and stir. Sauté the rice briefly and season with turmeric, salt and pepper. Pour in the broth, add the raisins, cover and cook for 15 minutes. Add the meat and cook all together for another 10 minutes, stirring regularly and adding more broth as needed.
2.
Rinse the parsley, shake dry, remove stems and chop finely. Serve the rice garnished with parsley and almonds.
