Risotto with Tomatoes and Parmesan
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.
(Percentage of daily recommendation)
| Calorie | 455 cal. | (22 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 22.3 μg | (37 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.4 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.5 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 17 mg | (18 %) | ||
| Potassium | 359 mg | (9 %) | ||
| Calcium | 130 mg | (13 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 1.4 mg | (9 %) | ||
| Iodine | 15 μg | (8 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 19 mg | |||
| Complete sugar | 3 g |
Ingredients
- 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
Preparation steps
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.
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.
