Risotto with Apricots, Raspberries and Pistachios

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Risotto with Apricots, Raspberries and Pistachios
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Health Score:
60 / 100
Difficulty:
easy
Difficulty
Preparation:
35 min.
Preparation
Calories:
568
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie568 cal.(27 %)
Protein14 g(14 %)
Fat17 g(15 %)
Carbohydrates85 g(57 %)
Sugar added19 g(76 %)
Roughage9.2 g(31 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.2 μg(1 %)
Vitamin E2.1 mg(18 %)
Vitamin K21.9 μg(37 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin4.9 mg(41 %)
Vitamin B₆0.3 mg(21 %)
Folate64 μg(21 %)
Pantothenic acid1.7 mg(28 %)
Biotin12.7 μg(28 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C45 mg(47 %)
Potassium976 mg(24 %)
Calcium281 mg(28 %)
Magnesium99 mg(33 %)
Iron3.4 mg(23 %)
Iodine25 μg(13 %)
Zinc2.3 mg(29 %)
Saturated fatty acids8.3 g
Uric acid94 mg
Cholesterol25 mg
Complete sugar44 g

Ingredients

for
4
Ingredients
500 grams Apricot (firm, aromatic)
2 Tbsps lemon juice
600 milliliters milk
1 Vanilla bean
20 grams butter
200 grams Arborio rice
salt
50 grams sugar
50 milliliters dry Marsala wine
450 grams frozen Raspberries
1 Tbsp powdered sugar
30 grams white Chocolate
30 grams coarsely chopped Pistachio
2 sprigs fresh mint
How healthy are the main ingredients?
ApricotRaspberrysugarChocolatePistachiomint

Preparation steps

1.

Rinse, halve and remove pits from apricots. Cut into pieces and mix with lemon juice.

2.

Heat milk until just under boiling. Slit the vanilla bean lengthwise, scrape out seeds and halve beans again crosswise.

3.

In a saucepan, sauté apricot pieces briefly in butter. Add vanilla bean seeds and pods. Stir in rice and season with salt and sugar. Sauté rice briefly. Deglaze with Marsala wine and about 1/4 of the hot milk.

4.

Cook rice over low heat, stirring occasionally almost all liquid has been absorbed. Continue to add milk in this manner, and cook until rice is al dente, stirring frequently.

5.

Coarsely chop raspberries and mix with powdered sugar. Finely chop white chocolate. Mix chocolate and pistachios into raspberries.

6.

Cut mint into thin strips and mix with the raspberries. Serve the risotto on dessert plates, garnished with raspberry and pistachio sauce.

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