Risotto with Radicchio
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
251
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 251 cal. | (12 %) | ||
| Protein | 6.73 g | (7 %) | ||
| Fat | 8.94 g | (8 %) | ||
| Carbohydrates | 31.8 g | (21 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.39 g | (8 %) |
more nutritional values
| Vitamin A | 42.14 mg | (5,268 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 1.24 mg | (10 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 1.09 mg | (9 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 38.07 μg | (13 %) | ||
| Pantothenic acid | 0.23 mg | (4 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 6.77 mg | (7 %) | ||
| Potassium | 235.56 mg | (6 %) | ||
| Calcium | 110.57 mg | (11 %) | ||
| Magnesium | 16.73 mg | (6 %) | ||
| Iron | 0.63 mg | (4 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.62 mg | (8 %) | ||
| Saturated fatty acids | 3.53 g | |||
| Cholesterol | 14.05 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 125 grams Arborio rice
- 1 Tbsp butter
- 1 onion
- ⅛ l white wine
- ¼ l Chicken broth (from a jar)
- 200 grams Radicchio
- 1 Tbsp olive oil
- 30 grams Parmesan (whole piece)
- salt (pepper)
Preparation steps
1.
Peel onion and chop finely. Heat butter is a pan and saute onion. Add rice and saute together until rice becomes translucent. Add wine and cook, stirring, until wine is completely 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.
2.
Rinse radicchio and remove outer leaves, cut the rest into strips. Heat butter in a pan and saute radocchio. Add to rice. Grate half of parmesan, add to rice. Season with salt and pepper. Slice remaining parmesan cheese and top risotto before serving with it. Serve.
