Risotto with Poached Eggs and Bacon

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Risotto with Poached Eggs and Bacon
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Health Score:
5,9 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
746
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie746 kcal(36 %)
Protein26.66 g(27 %)
Fat31.3 g(27 %)
Carbohydrates81.44 g(54 %)
Sugar added0 g(0 %)
Roughage4.28 g(14 %)
Vitamin A238.02 mg(29,753 %)
Vitamin D2 μg(10 %)
Vitamin E4.75 mg(40 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.35 mg(32 %)
Niacin3.92 mg(33 %)
Vitamin B₆0.16 mg(11 %)
Folate44.66 μg(15 %)
Pantothenic acid0.34 mg(6 %)
Biotin1.87 μg(4 %)
Vitamin B₁₂1.55 μg(52 %)
Vitamin C2.77 mg(3 %)
Potassium176.51 mg(4 %)
Calcium314.74 mg(31 %)
Magnesium23.6 mg(8 %)
Iron0.93 mg(6 %)
Iodine53.55 μg(27 %)
Zinc1.14 mg(14 %)
Saturated fatty acids12.77 g
Cholesterol204.74 mg

Ingredients

for
4
Ingredients
1 onion
1 tablespoon olive oil
2 tablespoons butter
350 grams Arborio rice
150 milliliters dry white wine
1 liter Vegetable broth (or chicken stock)
4 eggs
50 milliliters Vinegar
4 slices Bacon
100 grams freshly grated Parmesan
salt
Nutmeg
peppers
How healthy are the main ingredients?
Parmesanolive oilonioneggsaltNutmeg

Preparation steps

1.

Peel the onion and chop finely. Heat the olive oil and 1 tablespoon butter in a saucepan and sauté the onion until translucent. Stir in the rice and sauté briefly. Add the white wine and cook, stirring until absorbed.  Pour enough broth into the pan to cover the rice and cook, stirring occasionally until the broth ahs been absorbed. Continue adding broth and stirring until it is absorbed before adding more broth until the rice is cooked but has a slight bite, 15-20 minutes.

2.

Crack each egg into a small bowl or cup.

3.

In a small saucepan, bring 1 liter (approximately 1 quart) of water and the vinegar to a gentle simmer . Slide each egg into the water and with a tablespoon, spoon the water over the eggs to make a round shape. Cook until the whites are set and the yolks are slightly runny, about 4 minutes.

4.

Cook the bacon in a hot, nonstick pan until crispy. Drain on paper towels.

5.

Stir the remaining butter and the Parmesan into the risotto. Season with salt, nutmeg and pepper. Divide among 4 bowls. With a slotted spoon, lift the poached eggs from the water, drain on paper towels and place one egg on each bowl of risotto. Serve garnished with the bacon .