Risotto with Wild Garlic
Risotto with Wild Garlic - Creamy Italian rice classic - with fine garlic flavor.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 387 cal. | (18 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 2.5 μg | (4 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 307 mg | (8 %) | ||
| Calcium | 220 mg | (22 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 3.3 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 150 grams Wild garlic
- salt
- 1 onion
- 1 pc Parmesan (50 grams or approximately 1 3/4 oz))
- 1 Tbsp olive oil
- 300 grams Arborio rice
- 100 milliliters dry white wine
- 800 milliliters Vegetable broth
- 100 grams Cream cheese (0.2% fat)
- peppers
- Nutmeg
Preparation steps
Rinse wild garlic and blanch about 1 minute in boiling salted water. Drain, and rinse.
Chop wild garlic finely. Peel onion and dice finely. Shave Parmesan.
Heat oil in a pan. Sauté onions until soft over medium heat. Mix in rice, sauté and deglaze with wine. 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, stirring frequently.
Stir in cream cheese, wild garlic and half the Parmesan. Season with salt, pepper and freshly ground nutmeg.
To serve, spoon risotto on 4 plates and serve sprinkled with the remaining Parmesan.
