Risotto with Apple and Gorgonzola
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 589 cal. | (28 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 7.7 μg | (13 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.7 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 417 mg | (10 %) | ||
| Calcium | 260 mg | (26 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 2.1 mg | (26 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 82 mg | |||
| Cholesterol | 64 mg | |||
| Complete sugar | 19 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
