Risotto with Green Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 698 cal. | (33 %) | ||
| Protein | 35 g | (36 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 86 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 70.9 g | (236 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 3 mg | (25 %) | ||
| Vitamin K | 5.1 μg | (9 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 16 mg | (133 %) | ||
| Vitamin B₆ | 0.9 mg | (64 %) | ||
| Folate | 449 μg | (150 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 30.2 μg | (67 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 76 mg | (80 %) | ||
| Potassium | 2,604 mg | (65 %) | ||
| Calcium | 838 mg | (84 %) | ||
| Magnesium | 226 mg | (75 %) | ||
| Iron | 11.8 mg | (79 %) | ||
| Iodine | 58 μg | (29 %) | ||
| Zinc | 6.8 mg | (85 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 646 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 22 g |
Ingredients
- Ingredients
- 300 grams Arborio rice
- 1 bunch scallions
- 1 Tbsp butter
- 3 Tbsps olive oil
- 2 garlic cloves
- 1 ¼ liters Vegetable broth
- 8 small Artichoke
- 2 Tbsps lemon juice
- 250 grams Snow peas
- 100 grams Parmesan (freshly grated)
- 40 grams Parmesan (one piece)
- salt
- peppers (freshly ground)
- 2 Tbsps White vinegar
Preparation steps
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.
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.
Add grated parmesan into risotto and season with salt and pepper. Shave parmesan piece with a potato peeler.
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.
Place risotto into bowls. Combine with vegetables. Garnish with shaved cheese and scallion rings adn serve.
