Risotto with Bacon, Peppers and Capers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 730 cal. | (35 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 40 g | (34 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.6 mg | (30 %) | ||
| Vitamin K | 14.3 μg | (24 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.7 mg | (39 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 70 μg | (23 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.9 μg | (15 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 119 mg | (125 %) | ||
| Potassium | 406 mg | (10 %) | ||
| Calcium | 193 mg | (19 %) | ||
| Magnesium | 55 mg | (18 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 19.6 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 53 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 shallot
- 1 garlic clove
- 50 grams butter
- 350 grams Arborio rice (z. B. Carnaroli)
- 150 milliliters dry white wine
- 800 milliliters Vegetable broth
- 1 Red onion
- 2 Red Bell pepper
- 100 grams Bacon (in slices)
- 2 tsps olive oil
- salt
- freshly ground peppers
- 8 caperberry
- 50 grams freshly grated Parmesan
- ½ tsp lemon zest
- Basil (for garnish)
Preparation steps
Peel and finely chop the shallot and garlic. Heat 2 tablespoons butter in a saucepan and saute the shallot and garlic until translucent. Add the rice and sauté until it becomes glassy and deglaze with the white wine. Cook, stirring until the wine has been absorbed. Add 1 ladle of broth and cook, stirring until absorbed. Repeat this process until the broth is finished and the rice is cooked but still has a slight bite, about 20 minutes.
Meanwhile peel, halve and cut the onion into strips. Rinse the peppers, cut in half, remove the seeds and white ribs and cut into wide strips. Heat 1 teaspoon oil in a skillet and saute the bacon until crisp. Drain on paper towels. Add the onions and peppers to the pan and cook over low heat until tender, about 5 minutes. Season with salt and pepper. Add the capers and bacon to the rice and mix. r
Stir the remaining butter and the Parmesan into the risotto and season with salt, pepper and lemon zest. Spread the risotto on a plate and serve with the vegetables and bacon on top. Serve garnished with basil.
