Risotto Primavera

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Risotto Primavera
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Health Score:
6,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
575
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie575 kcal(27 %)
Protein19.32 g(20 %)
Fat19.43 g(17 %)
Carbohydrates76.11 g(51 %)
Sugar added0 g(0 %)
Roughage5.13 g(17 %)
Vitamin A165.3 mg(20,663 %)
Vitamin D0.13 μg(1 %)
Vitamin E0.4 mg(3 %)
Vitamin B₁0.08 mg(8 %)
Vitamin B₂0.14 mg(13 %)
Niacin2.91 mg(24 %)
Vitamin B₆0.11 mg(8 %)
Folate35.96 μg(12 %)
Pantothenic acid0.23 mg(4 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.34 μg(11 %)
Vitamin C12 mg(13 %)
Potassium179.88 mg(4 %)
Calcium337.93 mg(34 %)
Magnesium29.97 mg(10 %)
Iron1.23 mg(8 %)
Iodine0.75 μg(0 %)
Zinc1.02 mg(13 %)
Saturated fatty acids11.59 g
Cholesterol48.63 mg

Ingredients

for
4
Ingredients
¼ cup butter
1 onion (finely chopped)
1 clove garlic (crushed)
1 ⅔ cups Arborio rice
1 white wine
4 cups hot vegetable stock
salt
peppers
1 cup cooked Broad bean
To garnish
¾ cup Parmesan (shaved)
mint (torn)
How healthy are the main ingredients?
Parmesangarliconionsaltmint

Preparation steps

1.
Heat half the butter in a large shallow pan and cook the onion and garlic over a low heat until softened and transparent.
2.
Add the rice and stir to coat all the grains. Increase the heat and add the wine. Cook until absorbed.
3.
Gradually add the stock, a ladleful at a time, stirring until absorbed, before adding more stock. Continue cooking until the rice is tender, but still has a little bite. Season to taste with salt and pepper.
4.
Stir in the broad beans and remaining butter. Put into warm serving bowls and garnish with parmesan shavings and mint.