Risotto in Glass
Nutritional values
(Percentage of daily recommendation)
| Calorie | 399 cal. | (19 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 12.5 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 299 mg | (7 %) | ||
| Calcium | 166 mg | (17 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 6.1 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 2 g |
Ingredients
- For the risotto
- 300 grams Arborio rice (such as Arborio)
- 40 grams dried Zucchini
- 25 grams dried mixed Mushrooms
- 2 dried Tomatoes
- ½ dried chili pepper
- 1 Tbsp grained Broth
- 1 Tbsp dried parsley
- 1 tsp salt
- ½ freshly ground pepper
- ½ tsp Granulated garlic
- 1 Tbsp dried onions
- Also
- 150 milliliters dry white wine
- 25 grams butter
- 50 grams grated Parmesan
Preparation steps
For the risotto, mix the rice in a bowl with the dried summer squash slices and the mushrooms. Cut the tomatoes into small pieces, crumble with the chile pepper and add to the rice. Add the broth, parsley, garlic and onion, and season with salt and pepper. Mix the ingredients well and fill evenly into four glasses. Close the glasses and tie up each with a kitchen twine, if desired.
Boil about 450 ml (approximately 2¼ cup) of water and stir in the white wine. Open the glasses and pour the liquid into each. Set the jars in a roasting dish. Pour hot water until the jars are at 3/4th in a water bath and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 25-30 minutes. Take out of the oven and garnish each glass with a little butter and freshly grated Parmesan.
