Risotto with Green Vegetables

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Risotto with Green Vegetables
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Health Score:
8,4 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
703
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie703 kcal(33 %)
Protein30.74 g(31 %)
Fat23.76 g(20 %)
Carbohydrates99.56 g(66 %)
Sugar added0 g(0 %)
Roughage19.19 g(64 %)
Vitamin A193 mg(24,125 %)
Vitamin D0.17 μg(1 %)
Vitamin E1.01 mg(8 %)
Vitamin B₁0.31 mg(31 %)
Vitamin B₂0.36 mg(33 %)
Niacin6.23 mg(52 %)
Vitamin B₆0.46 mg(33 %)
Folate217.33 μg(72 %)
Pantothenic acid1.52 mg(25 %)
Biotin0.79 μg(2 %)
Vitamin B₁₂0.43 μg(14 %)
Vitamin C74.81 mg(79 %)
Potassium1,180.76 mg(30 %)
Calcium573.68 mg(57 %)
Magnesium188.95 mg(63 %)
Iron5.5 mg(37 %)
Iodine0.45 μg(0 %)
Zinc2.49 mg(31 %)
Saturated fatty acids9.06 g
Cholesterol31.43 mg

Ingredients

for
4
Ingredients
300 grams Arborio rice
1 bunch scallions
1 tablespoon butter
3 tablespoons olive oil
2 garlic cloves
1 ¼ liters Vegetable broth
8 small Artichoke
2 tablespoons lemon juice
250 grams Snow peas
100 grams Parmesan (freshly grated)
40 grams Parmesan (one piece)
salt
peppers (freshly ground)
2 tablespoons White vinegar
How healthy are the main ingredients?
Snow peaParmesanParmesanolive oilgarlic cloveArtichoke

Preparation steps

1.

Rinse and dry scallions. Cut green parts into rings and set aside. Chop white parts. Peel garlic and chop finely. Set one clove aside. Heat butter and 1 tablespoon of olive oil in a saucepan, sauté chopped onion and garlic until soft. Add rice and saute until rice is translucent. Add 750 ml (approximately 3 cups ) of broth and cook rice, stirring frequently, until almost all liquid is absorbed or for about 25 minutes. Add 250 ml (approximately 1 cup) of broth and cook until rice is al dente, for about 15 minutes, stirring frequently.

2.

Trim artichoke tops with scissors and remove outer leaves, cut in half lengthwise and sprinkle with lemon juice. Cook in plenty of boiling water for about 7 minutes. Drain. Rinse and dry snow peas.

3.

Add grated parmesan into risotto and season with salt and pepper. Shave parmesan piece with a potato peeler.

4.

Heat remaining oil in a large pan, cook artichokes, snow peas and reserved and chopped garlic clove for about 4 minutes. Add vinegar and 100 ml (approximately 0.5 cup) of broth and season with salt and pepper.

5.

Place risotto into bowls. Combine with vegetables. Garnish with shaved cheese and scallion rings adn serve.