Risotto with Jerusalem Artichoke
Nutritional values
(Percentage of daily recommendation)
| Calorie | 618 cal. | (29 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 17.2 g | (57 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 9.9 mg | (83 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 63 μg | (21 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 804 mg | (20 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 500 grams Jerusalem artichoke
- vegetable oil
- salt
- 1 onion
- 2 Tbsps vegetable oil
- 350 grams Arborio rice
- 150 milliliters dry white wine
- 800 milliliters Vegetable broth
- 100 grams cream cheese
- 1 Tbsp freshly chopped parsley
- 2 Tbsps freshly grated Parmesan
- salt
- peppers (freshly ground)
- rosemary (for garnishing)
Preparation steps
Peel Jerusalem artichoke, cut into about 12-16 very thin slices and pat dry. Heat oil in a pan and cook artichoke slices until golden brown and crispy. Drain on paper towels and season with salt. Dice the rest of the Jerusalem artichoke finely.
Peel and finely chop onion. Heat 1-2 tablespoons of oil in a pan and sauté onion until translucent. Add rice and diced Jerusalem artichoke and cook, stirring, until rice is translucent. Add wine and cook, stirring, until wine is fully absorbed. Add hot broth and cook rice, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Stir cream cheese, Parmesan cheese and parsley into risotto. Season with salt and pepper. Serve garnished with Jerusalem artichoke chips and rosemary.
