Risotto with Gorgonzola and Walnuts

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Risotto with Gorgonzola and Walnuts
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
760
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie760 cal.(36 %)
Protein17 g(17 %)
Fat38 g(33 %)
Carbohydrates84 g(56 %)
Sugar added2 g(8 %)
Roughage4.2 g(14 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.2 μg(1 %)
Vitamin E8.2 mg(68 %)
Vitamin K126 μg(210 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.5 mg(46 %)
Vitamin B₆0.4 mg(29 %)
Folate47 μg(16 %)
Pantothenic acid1.1 mg(18 %)
Biotin13.4 μg(30 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C28 mg(29 %)
Potassium483 mg(12 %)
Calcium212 mg(21 %)
Magnesium114 mg(38 %)
Iron2.9 mg(19 %)
Iodine15 μg(8 %)
Zinc2.8 mg(35 %)
Saturated fatty acids8.9 g
Uric acid108 mg
Cholesterol24 mg
Complete sugar5 g

Ingredients

for
4
Ingredients
1 garlic clove
1 onion
4 Tbsps olive oil
400 grams Arborio rice
100 milliliters white wine
1 l Vegetable broth
100 grams Walnut
75 grams Gorgonzola
75 grams Arugula
75 grams Purslane
2 Tbsps lemon juice
1 tsp sugar
salt
peppers
1 Tbsp butter
How healthy are the main ingredients?
WalnutGorgonzolaArugulaolive oilsugargarlic clove

Preparation steps

1.

Peel garlic and onion, chop finely. Heat 2 tablespoons of olive oil in a saucepan, saute onion and garlic briefly. Add rice and cook until rice is translucent. Add wine and 200 ml (approximately 3/4 cup) of broth. 

2.

Cook rice, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, for about 30 minutes and cooking liquid is almost all absorbed.

3.

Toast walnuts in a dry pan, set some aside for garnishing and chop the rest coarsely.

4.

Cut Gorgonzola into small pieces.

5.

Rinse and spin dry arugula and purslane. Combine lemon juice and olive oil, season with sugar, salt and pepper.

6.

Add butter, gorgonzola and chopped walnuts into risotto and mix well. Season with salt and pepper. Arrange risotto in plates, garnish with walnut halves and with some lettuce leaves, if desired. Toss greens with marinade and serve alongside risotto. 

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