Risotto with Cabbage and Parmesan
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
643
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 643 cal. | (31 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 178.8 μg | (298 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 148 μg | (49 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 5.2 μg | (12 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 530 mg | (13 %) | ||
| Calcium | 351 mg | (35 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 15.3 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 58 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 2 Tbsps olive oil
- 350 grams Arborio rice
- 200 milliliters dry white wine
- 1 l Vegetable broth
- 1 Napa cabbage (850 grams)
- 5 Tbsps butter
- 80 grams freshly grated Parmesan
- 1 splash lemon juice
- Nutmeg (freshly grated)
- salt
- peppers (from the mill)
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Peel and finely chop the onion and garlic. Fry in oil for 1-2 minutes. Add the rice, sauté and pour in the white wine. Over the course of 15-20 minutes, gradually pour in the broth, stirring occasionally, until the rice is cooked and the risotto is creamy. Rinse the cabbage, quarter and dice half of it. Heat in a pan with 2 tablespoons of butter for about 4 minutes until colorless. Finally, stir together with half the Parmesan and 2 tablespoons of butter into the risotto and season with lemon juice, nutmeg, salt and pepper.
2.
Fry the rest of the cabbage in the remaining butter. Season with salt and pepper, then sprinkle on the parsley. Serve the risotto with the fried cabbage and sprinkle with the remaining cheese.
