Red Risotto with Parmesan and Thyme

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Red Risotto with Parmesan and Thyme

Red Risotto with Parmesan and Thyme - The divine risotto is just always a pleasure!

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Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
458
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie458 kcal(22 %)
Protein14 g(14 %)
Fat17 g(15 %)
Carbohydrates53 g(35 %)
Sugar added0 g(0 %)
Roughage3.7 g(12 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.5 μg(8 %)
Vitamin E3.8 mg(32 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.6 mg(38 %)
Vitamin B₆0.3 mg(21 %)
Folate46 μg(15 %)
Pantothenic acid1.1 mg(18 %)
Biotin8.3 μg(18 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C19 mg(20 %)
Potassium517 mg(13 %)
Calcium335 mg(34 %)
Magnesium54 mg(18 %)
Iron1.7 mg(11 %)
Iodine29 μg(15 %)
Zinc2.7 mg(34 %)
Saturated fatty acids6.5 g
Uric acid81 mg
Cholesterol21 mg

Ingredients

for
4
Ingredients
1 onion
4 tomatoes
2 sprigs thyme
50 grams oil-packed, sun-dried tomatoes
1 piece Parmesan (100 grams)
2 tablespoons olive oil
250 grams Arborio rice
1 tablespoon Tomato paste
200 milliliters dry white wine
750 milliliters Vegetable broth
salt
peppers
How healthy are the main ingredients?
oniontomatothymetomatoParmesanolive oil

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.