Risotto with Parsley and Pine Nuts
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
506
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 506 cal. | (24 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 18.3 μg | (31 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 79 μg | (26 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 4.6 μg | (10 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 23 mg | (24 %) | ||
| Potassium | 784 mg | (20 %) | ||
| Calcium | 167 mg | (17 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 3.2 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams Parsnips
- 1 onion
- 2 Tbsps olive oil
- 300 grams Arborio rice
- 200 milliliters dry white wine
- 800 milliliters Broth
- 3 Tbsps Pine nuts
- 3 Tbsps freshly grated Parmesan
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Rinse, peel and dice parsnip. Peel and finely chop onion. Heat oil in a pan and saute onion until translucent. Add rice and diced parsnip and saute briefly. Deglaze pan with wine and cook, stirring until all wine has absorbed. Add broth until rice is just covered. Cook, stirring frequently, until almost all liquid has absorbed. Continue adding broth in this manner and cook until rice is al dente, stirring frequently.
2.
Meanwhile, toast pine nuts in a dry skillet until golden brown. Add Parmesan and chopped parsley to risotto. Season with salt and pepper. Sprinkle with toasted pine nuts.
3.
Serve immediately.
