Risotto with Ratatouille
Risotto with Ratatouille - Risotto with Ratatouille
Nutritional values
(Percentage of daily recommendation)
| Calorie | 340 cal. | (16 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.8 g | (23 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.1 μg | (6 %) | ||
| Vitamin E | 5 mg | (42 %) | ||
| Vitamin K | 22.5 μg | (38 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.4 mg | (37 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 114 μg | (38 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 204 mg | (215 %) | ||
| Potassium | 632 mg | (16 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 2.5 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- ½ Eggplant
- salt
- 1 garlic clove
- 1 shallot
- 1 red Bell pepper
- 1 green Bell pepper
- 1 yellow Bell pepper
- 1 pc Parmesan (30 grams)
- 2 Tomatoes
- 2 Tbsps olive oil
- 200 grams Arborio rice
- 150 milliliters dry white wine
- 700 milliliters Vegetable broth
- peppers
Preparation steps
Rinse eggplant, halve, cut into cubes, sprinkle with salt and leave for 10 minutes.
Meanwhile peel garlic and shallot and finely chop. Rinse peppers and cut into 1 cm cubes. Grate Parmesan (about 20 grams), planing the rest.
Scald tomatoes, rinse, peel, quarter, core and dice. Rinse eggplant, pat dry and dice.
In a saucepan heat 1 tablespoon oil and cook shallot and garlic until soft over medium heat. Add rice, sauté 2 minutes and deglaze with wine.
Pour in broth and cook while stirring until broth is absorbed. Then add more broth and continue until rice is cooked and broth is used up.
During final 10 minutes of cooking risotto, heat remaining oil in another pan. Sauté diced peppers over medium heat for 2 minutes. Add eggplant and tomato cubes, season with salt and simmer for about 5 minutes while stirring.
Mix vegetables and Parmesan into risotto. Season with pepper and arrange on 4 plates. Sprinkle Parmesan shavings over risotto.
