Red Risotto with Thyme
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(0 votes)
Health Score:
6,4 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
584
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 584 kcal | (28 %) | ||
| Protein | 16.25 g | (17 %) | ||
| Fat | 26.24 g | (23 %) | ||
| Carbohydrates | 63.52 g | (42 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.06 g | (17 %) |
more nutritional values
| Vitamin A | 293.54 mg | (36,693 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.08 mg | (9 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 1.29 mg | (11 %) | ||
| Vitamin B₆ | 0.19 mg | (14 %) | ||
| Folate | 28.73 μg | (10 %) | ||
| Pantothenic acid | 0.2 mg | (3 %) | ||
| Biotin | 6.86 μg | (15 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 22.53 mg | (24 %) | ||
| Potassium | 454.66 mg | (11 %) | ||
| Calcium | 329.47 mg | (33 %) | ||
| Magnesium | 25.77 mg | (9 %) | ||
| Iron | 0.97 mg | (6 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.39 mg | (5 %) | ||
| Saturated fatty acids | 15.16 g | |||
| Cholesterol | 66.25 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 4 tomatoes
- 250 grams Arborio rice
- 2 Tbsps butter
- 1 Tbsp Tomato paste
- 200 milliliters dry white wine
- 750 milliliters Vegetable broth (or chicken stock)
- 1 tsp freshly chopped thyme
- 50 grams sun-dried tomatoes (in oil)
- 100 grams Emmentaler cheese
- 100 grams Mascarpone
- salt
- freshly ground peppers
- thyme (for garnish)
Preparation steps
1.
Peel onion and chop finely. Rinse tomatoes, remove stalks and cut into cubes. Sauté onion with rice and butter in a large pan until soft, add tomato paste, stir and deglaze the pan with white wine. Add tomatoes. Gradually add broth and simmer for about 15-20 minutes while stirring until rice is al dente and risotto is creamy. Add thyme and coarsely chopped sun-dried tomatoes. Finally, add grated Emmentaler (up to 4 tablespoons) and mascarpone to the pan and season with salt and pepper.
2.
Sprinkle with remaining Emmentaler and serve garnished with thyme.
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