Risotto with Parsley and Pine Nuts

0
Average: 0 (0 votes)
(0 votes)
Risotto with Parsley and Pine Nuts
share Share
print
bookmark_border Copy URL
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)
Calorie506 cal.(24 %)
Protein13 g(13 %)
Fat14 g(12 %)
Carbohydrates72 g(48 %)
Sugar added0 g(0 %)
Roughage4.8 g(16 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.1 μg(1 %)
Vitamin E3.1 mg(26 %)
Vitamin K18.3 μg(31 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.2 mg(18 %)
Niacin5 mg(42 %)
Vitamin B₆0.3 mg(21 %)
Folate79 μg(26 %)
Pantothenic acid1.1 mg(18 %)
Biotin4.6 μg(10 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C23 mg(24 %)
Potassium784 mg(20 %)
Calcium167 mg(17 %)
Magnesium89 mg(30 %)
Iron2.9 mg(19 %)
Iodine17 μg(9 %)
Zinc3 mg(38 %)
Saturated fatty acids3.2 g
Uric acid103 mg
Cholesterol6 mg
Complete sugar4 g

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
How healthy are the main ingredients?
ParsnipPine nutsParmesanolive oilparsleyonion

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.