Risotto
with cherry tomatoes and basil
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
468
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 468 cal. | (22 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.2 g | (7 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 6.5 μg | (11 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 299 mg | (7 %) | ||
| Calcium | 272 mg | (27 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 58 mg | |||
| Cholesterol | 61 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 milliliters Vegetable broth (Instant granulated)
- 2 onions
- 80 grams butter
- 200 grams Arborio rice
- 125 milliliters white wine
- 80 grams freshly grated Parmesan
- salt
- freshly ground pepper
- 2 Tbsps finely chopped Fresh herbs (Basil, parsley)
- 200 grams Cherry tomatoes (on stems)
- 1 Tbsp olive oil
- Basil (for garnish)
Preparation steps
1.
Boil broth. Peel onion and dice finely. Heat 40 grams (approximately 1 ounce) butter in a saucepan. Add onions and saute until soft. Stir in rice. Deglaze with white wine. Gradually add broth while stirring until rice is tender (about 20 to 25 minutes). Chop remaining butter into small pieces and add to rice. Stir in Parmesan. Season with salt and pepper to taste.
2.
Rinse tomatoes. Heat olive oil in a pan. Briefly saute tomatoes over high heat until skins burst easily. Garnish risotto with tomatoes, basil leaves and Parmesan prior to serving.
