Radicchio Risotto
(0 votes)
(0 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
422
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 422 cal. | (20 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 4.9 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 292 mg | (7 %) | ||
| Calcium | 251 mg | (25 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 79 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 Radicchio (300 grams)
- 2 Tbsps butter
- 300 grams Arborio rice
- 100 milliliters white wine
- 700 milliliters hot Beef broth
- 50 grams grated Parmesan
- salt
- freshly ground peppers
- Parmesan (in one piece)
Preparation steps
1.
Peel the onion and chop finely. Discard the outer leaves of the radicchio, cut the radicchio into quarters, rinse and cut into fine strips. Put aside some radicchio strips for garnish.
2.
Heat 1 tablespoon butter in a wide saucepan and saute the onion and radicchio in it briefly. Add the arborio rice, pour in the white wine and let evaporate. Gradually pour in the beef broth and simmer for 20 minutes, stirring occasionally. The rice should be cooked but still al dente. Stir in the remaining butter and the Parmesan into the risotto, and season with salt and pepper.
Arrange the risotto on warmed plates. Garnish with radicchio and some Parmesan slices.
