Risotto with Broccoli
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
534
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 534 cal. | (25 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.1 g | (20 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 228 μg | (380 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 5.3 μg | (12 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 121 mg | (127 %) | ||
| Potassium | 530 mg | (13 %) | ||
| Calcium | 226 mg | (23 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 7.6 g | |||
| Uric acid | 186 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 handfuls Fresh herbs (such as chervil, chives, parsley, dill)
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 2 Tbsps olive oil
- 350 grams Arborio rice (such as Carnaroli)
- 150 milliliters dry white wine
- 800 milliliters Vegetable broth
- 60 grams Goat cheese (such as Tomme de chèvre)
- 500 grams violet Broccoli
- salt
- peppers
Preparation steps
1.
Rinse herbs, shake dry, pluck off leaves and chop finely. Peel and finely dice onion and garlic. Combine 1 tablespoon butter and oil in a wide saucepan. Cook onion with the garlic until translucent. Add rice and sauté until translucent and softly crackles. Pour in wine and let evaporate. Something Pour the broth and cook for 15-20 minutes, stirring occasionally. Here again pour broth, once it is brought up from the rice.
2.
Meanwhile grate cheese. Rinse broccoli (if desired) and divide up florets. Boil florets in salted water for 3-5 minutes until al dente.
3.
Finally, add cheese, remaining butter and herbs into risotto. Season with salt and pepper.
4.
Serve risotto immediately with broccoli distributed on plates.
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