Good Mood Recipe
Roasted Tomato and Saffron Risotto
(1 vote)
(1 vote)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Calories:
298
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 298 cal. | (14 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 12.3 μg | (21 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 52 μg | (17 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 7.5 μg | (17 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 466 mg | (12 %) | ||
| Calcium | 126 mg | (13 %) | ||
| Magnesium | 39 mg | (13 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 6 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 18 ozs cherry Tomatoes
- olive oil
- 1 onion (finely chopped)
- 2 cloves garlic cloves (finely chopped)
- 1 ½ cups Arborio rice
- 1 Saffron (threads)
- 1 Tbsp tomato puree
- 4 cups vegetable stock
- salt
- peppers
- ½ cup grated Parmesan
- To garnish
- Basil
Preparation steps
1.
Heat the oven to 200°C / 400°F.
2.
Place the tomatoes in a roasting pan or baking dish in a single layer. Drizzle lightly with olive oil and roast for 15-20 minutes until just tender, but still holding their shape.
3.
Heat 1 tablespoon oil in a frying pan and cook the onion and garlic for 3-4 minutes until softened. Stir in the rice, until coated in the oil.
4.
Put the saffron, tomato puree and stock in a pan and bring to a simmer, stirring. Simmer gently until the roasted tomatoes are ready. Stir in the rice mixture and season to taste with salt and pepper.
5.
Gently stir the hot rice and stock mixture into the tomatoes. Cover tightly with foil and cook for 20-30 minutes until the rice is tender and the liquid has been absorbed.
6.
Spoon into warm serving bowls and sprinkle with the cheese. Garnish with basil.
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