Risotto with Apricots, Raspberries and Pistachios
Nutritional values
(Percentage of daily recommendation)
| Calorie | 568 cal. | (27 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 17 g | (15 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 19 g | (76 %) | ||
| Roughage | 9.2 g | (31 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 21.9 μg | (37 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 976 mg | (24 %) | ||
| Calcium | 281 mg | (28 %) | ||
| Magnesium | 99 mg | (33 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 8.3 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 44 g |
Ingredients
- 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
Preparation steps
Rinse, halve and remove pits from apricots. Cut into pieces and mix with lemon juice.
Heat milk until just under boiling. Slit the vanilla bean lengthwise, scrape out seeds and halve beans again crosswise.
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.
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.
Coarsely chop raspberries and mix with powdered sugar. Finely chop white chocolate. Mix chocolate and pistachios into raspberries.
Cut mint into thin strips and mix with the raspberries. Serve the risotto on dessert plates, garnished with raspberry and pistachio sauce.
