Risotto, 3 Ways

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Risotto, 3 Ways
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Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
513
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie513 cal.(24 %)
Protein12 g(12 %)
Fat18 g(16 %)
Carbohydrates68 g(45 %)
Sugar added0 g(0 %)
Roughage4.2 g(14 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.1 mg(9 %)
Vitamin K22.9 μg(38 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.7 mg(31 %)
Vitamin B₆0.2 mg(14 %)
Folate96 μg(32 %)
Pantothenic acid0.8 mg(13 %)
Biotin3.2 μg(7 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C14 mg(15 %)
Potassium589 mg(15 %)
Calcium191 mg(19 %)
Magnesium58 mg(19 %)
Iron2.1 mg(14 %)
Iodine18 μg(9 %)
Zinc2.3 mg(29 %)
Saturated fatty acids8.9 g
Uric acid91 mg
Cholesterol32 mg
Complete sugar9 g

Ingredients

for
4
For the beet risotto
400 grams Beets
100 milliliters dry Red wine
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
How healthy are the main ingredients?
Parmesanolive oilparsleysalt

Preparation steps

1.

For the pumpkin risotto: Dice pumpkin flesh.

2.

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.

3.

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. 

4.

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. 

5.

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.