Classic Vegetarian Dish

Risotto with Tomatoes and Parmesan

4.666665
Average: 4.7 (6 votes)
(6 votes)
Risotto with Tomatoes and Parmesan
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Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
455
calories
Calories

Healthy, because

Even smarter

Nutritional values

Who would have thought that canned tomatoes contain nutrients? The lycopene contained in tomatoes acts as an antioxidant and protects our cells from free radical damage. Cheese and crème fraîche score points with lots of protein as well as calcium. This mineral is important for strong bones and teeth.

Whoever gets some should use whole grain risotto rice, because it contains more fibre, vitamins and minerals than husked rice. This may increase the cooking time and the amount of stock required.

1 serving contains
(Percentage of daily recommendation)
Calorie455 cal.(22 %)
Protein10 g(10 %)
Fat15 g(13 %)
Carbohydrates62 g(41 %)
Sugar added0 g(0 %)
Roughage2.6 g(9 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.1 μg(1 %)
Vitamin E1.8 mg(15 %)
Vitamin K22.3 μg(37 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin3.4 mg(28 %)
Vitamin B₆0.2 mg(14 %)
Folate35 μg(12 %)
Pantothenic acid0.8 mg(13 %)
Biotin5.5 μg(12 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C17 mg(18 %)
Potassium359 mg(9 %)
Calcium130 mg(13 %)
Magnesium42 mg(14 %)
Iron1.4 mg(9 %)
Iodine15 μg(8 %)
Zinc1.7 mg(21 %)
Saturated fatty acids5.6 g
Uric acid78 mg
Cholesterol19 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
1 shallot
1 garlic clove
300 grams Arborio rice
olive oil
200 milliliters dry white wine
250 grams pureed Tomatoes (canned)
600 milliliters Vegetable broth
3 Tbsps Crème fraiche
3 Tbsps freshly grated Parmesan
salt
peppers (freshly ground)
2 Tbsps freshly chopped parsley
How healthy are the main ingredients?
TomatoParmesanparsleyshallotgarlic cloveolive oil

Preparation steps

1.

Peel shallot and garlic and chop finely. Heat 2 tablespoons of oil in a pan and saute shallot and garlic until translucent. Add rice and saute until rice becomes translucent. Deglaze pan with wine and cook, stirring, until wine is completely absorbed. Add tomatoes. Pour in enough broth so that rice is just covered and continue cooking, stirring, until almost all liquid has absorbed. 

2.

Continue to add broth in this manner and cook until rice is al dente, stirring frequently. Add creme fraiche and Parmesan and mix well. Season with salt and pepper. Sprinkle with freshly chopped parsley and serve.