Risotto with Tuna
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
823
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 823 cal. | (39 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 46 g | (40 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.7 μg | (14 %) | ||
| Vitamin E | 3.1 mg | (26 %) | ||
| Vitamin K | 35.2 μg | (59 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 539 mg | (13 %) | ||
| Calcium | 313 mg | (31 %) | ||
| Magnesium | 86 mg | (29 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 50 μg | (25 %) | ||
| Zinc | 2.9 mg | (36 %) | ||
| Saturated fatty acids | 21.4 g | |||
| Uric acid | 196 mg | |||
| Cholesterol | 107 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Arborio rice
- 1 l Beef broth (from a jar)
- 1 onion
- 100 grams butter
- ⅛ l white wine
- 80 grams grated Parmesan
- 300 grams small Zucchini
- 4 Tbsps olive oil
- 200 grams Tuna (canned)
- 2 Tbsps parsley (finely chopped)
- salt
- peppers
Preparation steps
1.
Peel onion peel and finely chop. Heat half of butter in a saucepan, melt butter and sauté onion. Add rice and cook until rice is translucent. Add wine and cook, stirring, until all wine is absorbed. Gradually add hot broth and continue cooking, uncovered, stirring frequently, for 10 minutes. Rinse zucchini, dry, trim both ends, cut into slices. Heat olive oil in a pan and sauté zucchini for about 5 minutes. Add grated parmesan to rice and cook for 5 more minutes, stirring frequently. Drain tuna and shred into coarse pieces. If needed, add more broth to risotto. Add remaining butter, tuna and sauteed zucchini, mix well, season with salt and pepper. Add chopped parsley.
2.
Put risotto into bowls and serve.
