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Risotto with Celery
(1 vote)
Health Score:
68 / 100
Difficulty:
easy
Preparation:
30 min.
Preparation
ready in 55 mins
Calories:
467
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 467 cal. | (22 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 23.8 μg | (40 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 396 mg | (10 %) | ||
| Calcium | 169 mg | (17 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 123 mg | |||
| Cholesterol | 34 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 300 grams Celery
- 1 onion
- 2 Tbsps vegetable oil
- 300 grams Arborio rice
- 100 milliliters dry white wine
- 600 milliliters Vegetable broth
- 50 grams butter
- 3 Tbsps freshly grated Parmesan
- salt
- freshly ground peppers
Preparation steps
1.
Rinse the celery and cut stalks into fine dice. Rinse the leaves and finely chop half of them. Peel the onion, chop, and sauté in hot oil until translucent. Add the celery and rice and continue to sauté, stirring. Add the wine and let rice completely absorb, still stirring. Pour in enough hot broth to just cover rice and bring to a low boil. Stir while rice absorbs the liquid.
2.
Continue to add broth in this manner until the broth is used up and the rice is tender (about 20 minutes). Stir in the butter and Parmesan. Season with salt and pepper and stir in the chopped celery leaves before serving. Serve in the pot garnished with the whole celery leaves.
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