Risotto with Rocket (Arugula)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 592 cal. | (28 %) | ||
| Protein | 15.57 g | (16 %) | ||
| Fat | 21.65 g | (19 %) | ||
| Carbohydrates | 79.04 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.76 g | (19 %) |
| Vitamin A | 105.65 mg | (13,206 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 0.22 mg | (2 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 1.4 mg | (12 %) | ||
| Vitamin B₆ | 0.09 mg | (6 %) | ||
| Folate | 14.98 μg | (5 %) | ||
| Pantothenic acid | 0.16 mg | (3 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0.19 μg | (6 %) | ||
| Vitamin C | 20.83 mg | (22 %) | ||
| Potassium | 115.21 mg | (3 %) | ||
| Calcium | 207.48 mg | (21 %) | ||
| Magnesium | 16.79 mg | (6 %) | ||
| Iron | 1.18 mg | (8 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.56 mg | (7 %) | ||
| Saturated fatty acids | 7.33 g | |||
| Cholesterol | 30.75 mg |
Ingredients
- Ingredients
- 2 lemons
- 1 onion
- 2 Tbsps olive oil
- 350 grams Arborio rice
- 150 milliliters dry white wine
- 1 l Chicken broth (or vegetable broth)
- 2 Tbsps Pine nuts
- 20 grams Chives
- 2 handfuls Arugula
- 60 grams freshly grated Parmesan
- 2 Tbsps butter
- salt
- fresh cracked peppers
Preparation steps
Rinse lemons in hot water, pat dry and grate the peel. Squeeze out the juice. Peel the onion and chop finely. Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat oil in a pot over medium heat and sauté onion. Add rice, cooking briefly. Add white wine and cook, stirring, until evaporated.
Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, 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
Toast pine nuts in a dry pan until golden brown. Rinse the chives and arugula, shake dry, cut the chives in rolls and coarsely chop the arugula.
Stir the lemon zest, Parmesan and butter into the risotto and season with salt and pepper.
Distribute into bowls and serve sprinkled with pine nuts and herbs.
