Risotto with Apple and Gorgonzola

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Risotto with Apple and Gorgonzola
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Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
589
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie589 cal.(28 %)
Protein13 g(13 %)
Fat25 g(22 %)
Carbohydrates69 g(46 %)
Sugar added0 g(0 %)
Roughage3.4 g(11 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.6 μg(3 %)
Vitamin E1.3 mg(11 %)
Vitamin K7.7 μg(13 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin4.2 mg(35 %)
Vitamin B₆0.2 mg(14 %)
Folate28 μg(9 %)
Pantothenic acid1.2 mg(20 %)
Biotin8.7 μg(19 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C14 mg(15 %)
Potassium417 mg(10 %)
Calcium260 mg(26 %)
Magnesium42 mg(14 %)
Iron1.5 mg(10 %)
Iodine23 μg(12 %)
Zinc2.1 mg(26 %)
Saturated fatty acids15.3 g
Uric acid82 mg
Cholesterol64 mg
Complete sugar19 g

Ingredients

for
4
Ingredients
1 shallot
4 Tbsps butter
250 grams Arborio rice
200 milliliters dry white wine
600 milliliters Vegetable broth
200 milliliters Apple juice
2 Apple (z. B. Boskop)
150 grams Gorgonzola
salt
freshly ground peppers
How healthy are the main ingredients?
Apple juiceGorgonzolashallotApplesalt

Preparation steps

1.

Peel the shallots and chop finely. Heat 2 tablespoons butter in a saucepan and saute the shallots until translucent. Add the rice and sauté briefly until coated. Add the wine and cook, stirring until  absorbed. Add some broth and cook, stirring until absorbed. Continue adding broth a little at a time, stirring all the while until the rice is tender.

2.

Rinse the apples, quarter, remove the seeds and cut the quarters into small, bite-sized pieces. Heat 2 tablespoons butter in a pan and cook the apples until tender, but not browned. Remove the rind and cut the gorgonzola into small, bite-sized pieces. Add the apple and cheese to the risotto and let sit 5 minutes.  Season with salt and pepper and serve.