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Risotto with Vegetables and Herbs
(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Preparation:
25 min.
Preparation
ready in 50 mins
Calories:
406
calories
Calories
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1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 406 cal. | (19 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.2 g | (17 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.2 mg | (35 %) | ||
| Vitamin K | 24.8 μg | (41 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.3 μg | (16 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 133 mg | (140 %) | ||
| Potassium | 573 mg | (14 %) | ||
| Calcium | 120 mg | (12 %) | ||
| Magnesium | 61 mg | (20 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 2.7 g | |||
| Uric acid | 100 mg | |||
| Cholesterol | 4 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 250 grams Arborio rice
- 4 Tbsps olive oil
- 150 milliliters dry white wine
- 800 milliliters Vegetable broth
- 1 Eggplant
- 1 Zucchini
- 2 red and yellow Bell pepper
- 1 garlic clove
- salt
- peppers
- 2 Tbsps freshly grated Parmesan
- 2 Tbsps 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.
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