Risotto with Snow Peas
Nutritional values
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.3 g | (8 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 1.9 μg | (3 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 210 mg | (5 %) | ||
| Calcium | 200 mg | (20 %) | ||
| Magnesium | 33 mg | (11 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 14 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 80 grams butter
- 160 grams Arborio rice
- 125 milliliters white wine
- 450 milliliters clear Broth
- 100 grams Snow peas
- salt
- 60 grams grated Parmesan
- freshly ground pepper
Preparation steps
Peel onion and garlic and finely chop. Heat 40 grams (approximately 3 tablespoons) butter in a saucepan. Sauté onion and garlic. Add rice and sauté. Deglaze with white wine. 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.
Rinse and cut snow peas into small pieces. Blanch in boiling salted water for 2 for 3 minutes. Drain and rinse with cold water.
Add snow peas to risotto and heat briefly. Stir in remaining butter in small pieces along with 1/3 of the Parmesan. The rice should have a creamy consistency. Season with salt and pepper. Serve with the remaining Parmesan.
