Risotto, 3 Ways
Nutritional values
(Percentage of daily recommendation)
| Calorie | 513 cal. | (24 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 68 g | (45 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.2 g | (14 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.7 mg | (31 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 589 mg | (15 %) | ||
| Calcium | 191 mg | (19 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 8.9 g | |||
| Uric acid | 91 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the mushroom risotto
- 2 Tbsps freshly chopped parsley
- For the risotto
- 40 grams butter
- 2 Tbsps olive oil
- 300 grams Arborio rice
- 100 milliliters dry white wine
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- 50 grams freshly grated Parmesan
Preparation steps
For the pumpkin risotto: Dice pumpkin flesh.
Peel and mince onion and garlic. Heat 1 tablespoon butter and oil in a pan and cook onion and garlic. Add rice and cook until it crackles softly. Deglaze with wine and reduce. Add hot broth and simmer.
Add pumpkin and cook, stirring occasionally, for 15-20 minutes, until al dente.Stir in Parmesan and remaining butter. Season with salt and pepper.
Serve the risotto sprinkled with Parmesan, as desired.
For the mushroom risotto: Rinse and slice mushrooms.
Prepare risotto as described in step 2. Meanwhile, cook mushrooms in 1 tablespoon butter until golden brown. Season with salt and pepper. Add parsley, and stir into risotto. Serve immediately.
For the beet risotto: Peel, rinse and dice beets. Prepare risotto as described in step 2, except use red wine instead of white. Stir n beets. Serve immediately.
