Healthy Energy-Booster

Risotto with Vegetables

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Risotto with Vegetables
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Health Score:
6,2 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 50 min.
Ready in
Calories:
540
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie540 kcal(26 %)
Protein13.26 g(14 %)
Fat14.97 g(13 %)
Carbohydrates84.03 g(56 %)
Sugar added0 g(0 %)
Roughage6.29 g(21 %)
Vitamin A188.16 mg(23,520 %)
Vitamin D0.03 μg(0 %)
Vitamin E0.42 mg(4 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.08 mg(7 %)
Niacin1.67 mg(14 %)
Vitamin B₆0.14 mg(10 %)
Folate34.34 μg(11 %)
Pantothenic acid0.18 mg(3 %)
Biotin2.46 μg(5 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C10.29 mg(11 %)
Potassium196.42 mg(5 %)
Calcium106.4 mg(11 %)
Magnesium22.27 mg(7 %)
Iron1.23 mg(8 %)
Iodine1.5 μg(1 %)
Zinc0.61 mg(8 %)
Saturated fatty acids6.98 g
Cholesterol27.42 mg

Ingredients

for
4
Ingredients
1 onion
1 garlic
1 small can Saffron (0.1 gram)
1 tablespoon olive oil
3 tablespoons butter
12 ounces Arborio rice
5 ounces dry white wine
26 ounces Vegetable broth
4 ounces Cherry tomatoes
6 ounces Peas (fresh or frozen) (thawed)
3 tablespoons grated Parmesan
salt
peppers (freshly ground)
parsley (for garnishing)
How healthy are the main ingredients?
Parmesanolive oiloniongarlicsaltparsley

Preparation steps

1.

Peel onion and garlic, finely dice both. Dissolve saffron in 2 tablespoons of warm water.

2.

Heat olive oil and 1 tablespoon of butter in a saucepan and saute onion and garlic until soft. Add rice and sauté until rice is translucent. Add wine and cook, stirring, until all wine is absorbed. Add broth so that rice is just covered and cook, stirring, until all liquid is absorbed. Add saffron with soaking water. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently. 

3.

Rinse and halve tomatoes. Thaws peas, if frozen. Rinse and add to risotto during the last 5 minutes of cooking. Add tomatoes in the very end with remaining butter and Parmesan. Season with salt and pepper. Serve.

4.

Place risotto into bowls and serve garnished with parsley.