Risotto with Vegetables and Herbs

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Risotto with Vegetables and Herbs

Risotto with Vegetables and Herbs - Risotto with Vegetables and Herbs

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Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
462
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie462 kcal(22 %)
Protein10.23 g(10 %)
Fat16.32 g(14 %)
Carbohydrates66.62 g(44 %)
Sugar added0 g(0 %)
Roughage7.8 g(26 %)
Vitamin A56.11 mg(7,014 %)
Vitamin D0.02 μg(0 %)
Vitamin E0.72 mg(6 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.14 mg(13 %)
Niacin2.22 mg(19 %)
Vitamin B₆0.36 mg(26 %)
Folate50.06 μg(17 %)
Pantothenic acid0.59 mg(10 %)
Vitamin B₁₂0.05 μg(2 %)
Vitamin C60.26 mg(63 %)
Potassium585.84 mg(15 %)
Calcium87.29 mg(9 %)
Magnesium41.24 mg(14 %)
Iron1.15 mg(8 %)
Iodine0.59 μg(0 %)
Zinc0.65 mg(8 %)
Saturated fatty acids2.71 g
Cholesterol3.02 mg

Ingredients

for
4
Ingredients
250 grams
4 tablespoons
150 milliliters
800 milliliters
1
1
2
red and yellow Bell peppers
1
2 tablespoons
freshly grated Parmesan
2 tablespoons
freshly chopped Fresh herbs (for example Basil and parsley)

Preparation steps

1.

Bring the broth to a boil in a small pot, then reduce heat and keep warm. Heat 2 tablespoons oil in a pot over medium heat and sauté onion. Add the rice. Add wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes. 

2.

Rinse eggplant, zucchini, and peppers, and dice into small cubes. Peel garlic and finely chop. Heat the remaining 2 tablespoons and sauté the vegetables. Season with salt and pepper and cook for about 5 minutes.

3.

Combine the sautéd vegetables, Parmesan, and parsley to the risotto and serve immediately.