Risotto with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 506 cal. | (24 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 73 g | (49 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 28 μg | (47 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5 mg | (42 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 73 μg | (24 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7 μg | (16 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 356 mg | (9 %) | ||
| Calcium | 128 mg | (13 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 8.2 g | |||
| Uric acid | 121 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 1 sm can Saffron (0.1 gram)
- 1 Tbsp olive oil
- 3 Tbsps butter
- 12 ozs Arborio rice
- 5 ozs dry white wine
- 26 ozs Vegetable broth
- 4 ozs Cherry tomatoes
- 6 ozs Peas (fresh or frozen) (thawed)
- 3 Tbsps grated Parmesan
- salt
- peppers (freshly ground)
- parsley (for garnishing)
Preparation steps
Peel onion and garlic, finely dice both. Dissolve saffron in 2 tablespoons of warm water.
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.
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.
Place risotto into bowls and serve garnished with parsley.
