Spinach Gorgonzola Risotto with Plums
Spinach Gorgonzola Risotto with Plums - Popular classic with a fruity note. Photo: Iris Lange-Fricke
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.
(Percentage of daily recommendation)
| Calorie | 434 cal. | (21 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 291.5 μg | (486 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.7 mg | (64 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 135 μg | (45 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14.4 μg | (32 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 798 mg | (20 %) | ||
| Calcium | 185 mg | (19 %) | ||
| Magnesium | 154 mg | (51 %) | ||
| Iron | 5.5 mg | (37 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 164 mg | |||
| Cholesterol | 11 mg |
Ingredients
- Ingredients
- 2 shallots
- 2 Tbsps olive oil
- 10 ozs whole wheat Arborio rice
- 5 cups Vegetable broth
- 10 ozs Spinach
- salt
- 3 Plum
- 2 Tbsps roughly chopped almonds
- peppers
- 3 Tbsps Gorgonzola
Preparation steps
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.
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.
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.
Fold the spinach and gorgonzola into the risotto and season with salt and pepper. Serve the risotto with the almond plums.
