Risotto with Rhubarb and Tuna
(1 vote)
(1 vote)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
640
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 640 cal. | (30 %) | ||
| Protein | 33 g | (34 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 5.8 μg | (29 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 26.2 μg | (44 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 19.3 mg | (161 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 5.1 μg | (11 %) | ||
| Vitamin B₁₂ | 5.4 μg | (180 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 884 mg | (22 %) | ||
| Calcium | 136 mg | (14 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 70 μg | (35 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 10 g | |||
| Uric acid | 298 mg | |||
| Cholesterol | 104 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Arborio rice
- 400 grams Rhubarb
- 100 milliliters dry white wine
- 600 milliliters vegetable stock
- 1 shallot
- 2 Tbsps butter
- 4 kaffir Lime leaves
- 500 grams Tuna (sushi quality)
- 2 Tbsps grapeseed oil
- 1 fresh lemon (for juice and zest)
- Sea salt
- peppers (freshly ground)
Preparation steps
1.
Peel shallot and chop finely. Heat butter in a pan and sauté shallot until soft. Add rice and sauté together until rice is translucent. Add white wine and stock so that rice is just covered. Cook, stirring, until all liquid is absorbed. Add kaffir lime leaves. Add more 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. Rinse, dry and chop rhubarb. After 10 minutes of cooking, add rhubarb to rice.
2.
Rinse, pat dry and cut tuna into cubes. Add grapeseed oil, lemon juice and zest to the fish. Season with salt and pepper.
3.
Season risotto with salt and pepper. Place on warmed plates. Top with tuna and serve.
