Variation On A Classic Dish

Spinach Gorgonzola Risotto with Plums

and almonds
5
Average: 5 (3 votes)
(3 votes)
Spinach Gorgonzola Risotto with Plums

Spinach Gorgonzola Risotto with Plums - Popular classic with a fruity note. Photo: Iris Lange-Fricke

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Health Score:
8,8 / 10
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
434
calories
Calories

Healthy, because

Even smarter

Nutritional values

The lactic acid bacteria from the cheese help the intestinal flora to keep disease-causing germs at bay.

If you don't like gorgonzola cheese, you can easily replace it with a milder cheese like parmesan.

1 serving contains
(Percentage of daily recommendation)
Calorie434 kcal(21 %)
Protein13 g(13 %)
Fat15 g(13 %)
Carbohydrates61 g(41 %)
Sugar added0 g(0 %)
Roughage4.7 g(16 %)
Vitamin A0.7 mg(88 %)
Vitamin D0 μg(0 %)
Vitamin E4.4 mg(37 %)
Vitamin K291.5 μg(486 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.7 mg(64 %)
Vitamin B₆0.4 mg(29 %)
Folate135 μg(45 %)
Pantothenic acid1.6 mg(27 %)
Biotin14.4 μg(32 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C42 mg(44 %)
Potassium798 mg(20 %)
Calcium185 mg(19 %)
Magnesium154 mg(51 %)
Iron5.5 mg(37 %)
Iodine19 μg(10 %)
Zinc2.7 mg(34 %)
Saturated fatty acids3.9 g
Uric acid164 mg
Cholesterol11 mg
Development of this recipe:
EAT-SMARTER

Ingredients

for
4
Ingredients
2
2 tablespoons
10 ounces
whole wheat Arborio rice
5 cups
10 ounces
3
2 tablespoons
roughly chopped Almonds
3 tablespoons

Preparation steps

1.

Peel the shallots and cut 1 of them into fine cubes, put the other aside. Heat 1 tablespoon of oil in a saucepan. Add the diced shallots and fry over medium heat for 2 minutes. Add rice and fry for 2 minutes over medium heat. Add some stock and let it evaporate. Then add approx. 7 ounces of stock and let it absorb from the rice while stirring occasionally. Add more stock in portions and cook the rice for about 30-35 minutes.

2.

Meanwhile, clean the spinach, wash it thoroughly and cook it in boiling salted water for 2 minutes, rinse, drain and drain well. Cut the spinach into small pieces.

3.

Wash the plums, halve, core and cut into slices. Cut the shallot aside into rings. Heat the remaining oil in a frying pan. Fry the plums, shallot rings and almonds for 5 minutes at medium heat. Season with salt and pepper.

4.

Fold the spinach and gorgonzola into the risotto and season with salt and pepper. Serve the risotto with the almond plums.