Red Risotto with Parmesan and Thyme
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Red Risotto with Parmesan and Thyme - The divine risotto is just always a pleasure!
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
458
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 458 cal. | (22 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 53 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 3.8 mg | (32 %) | ||
| Vitamin K | 9.1 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.6 mg | (38 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 8.3 μg | (18 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 517 mg | (13 %) | ||
| Calcium | 335 mg | (34 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 6.5 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 4 Tomatoes
- 2 sprigs thyme
- 50 grams oil-packed, sun-dried Tomatoes
- 1 pc Parmesan (100 grams)
- 2 Tbsps olive oil
- 250 grams Arborio rice
- 1 Tbsp Tomato paste
- 200 milliliters dry white wine
- 750 milliliters Vegetable broth
- salt
- peppers
Preparation steps
1.
Peel the onion and finely chop. Rinse the tomatoes, remove the stems and cut the flesh into cubes. Rinse the thyme, shake dry and chop the leaves. Drain the sun-dried tomatoes and chop. Grate the Parmesan.
2.
Heat oil the in a frying pan and cook onion over medium heat until translucent. Reduce the heat, sprinkle in rice and sauté. Stir in tomato paste and deglaze with white wine. Add the diced tomatoes and gradually pour in broth while stirring, until the rice is cooked to al dente and the risotto is creamy. Add thyme and sun-dried tomatoes. Stir in the Parmesan. Season the risotto with salt and pepper and serve.
