Risotto with Artichokes
Nutritional values
(Percentage of daily recommendation)
| Calorie | 644 cal. | (31 %) | ||
| Protein | 27 g | (28 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 67.1 g | (224 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 12.3 μg | (21 %) | ||
| Vitamin B₁ | 0.9 mg | (90 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 12.7 mg | (106 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 429 μg | (143 %) | ||
| Pantothenic acid | 2.6 mg | (43 %) | ||
| Biotin | 29.3 μg | (65 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 53 mg | (56 %) | ||
| Potassium | 2,369 mg | (59 %) | ||
| Calcium | 555 mg | (56 %) | ||
| Magnesium | 202 mg | (67 %) | ||
| Iron | 10.3 mg | (69 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 5.3 mg | (66 %) | ||
| Saturated fatty acids | 8.8 g | |||
| Uric acid | 556 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 17 g |
Ingredients
- Ingredients
- 8 small Artichoke
- 2 tsps lemon juice
- 1 onion
- 80 grams sundried Tomatoes
- 2 Tbsps olive oil
- 2 Tbsps butter
- 350 grams Arborio rice
- 125 milliliters dry white wine
- 1 l Vegetable broth
- 50 grams freshly grated Parmesan
- salt
- fresh ground peppers
- freshly grated Parmesan (to sprinkle)
- parsley (for garnish)
Preparation steps
Rinse the artichokes and cut in half, if necessary remove the hay and cut into wedges. Drizzle with 1-2 teaspoons of lemon juice.
Peel the onion and chop finely. Dice the tomatoes.
Sauté the artichokes in a pan with 1 tablespoon of hot oil until golden brown. Remove from the heat. Add the remaining oil and 1 tablespoon of butter to the pan. Sauté the onion with the tomatoes. Add the risotto rice and sauté briefly. Deglaze with the white wine. Simmer until the liquid has evaporated. Add some broth pour so that the rice grains are covered and simmer. Soak. Stir occasionally and repeatedly add broth until the rice is cooked and creamy, about 15-20 minutes, but is still chewy. During the last 6-8 minutes, mix in the artichokes.
Add the remaining butter with the Parmesan. Season with salt, pepper and lemon juice.
Spread the artichoke risotto on soup plates and sprinkle with Parmesan. Serve with parsley.
