Spinach Risotto with Lemongrass

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Spinach Risotto with Lemongrass
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
533
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie533 kcal(25 %)
Protein18 g(18 %)
Fat33 g(28 %)
Carbohydrates42 g(28 %)
Sugar added0 g(0 %)
Roughage3.1 g(10 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.6 μg(3 %)
Vitamin E1.8 mg(15 %)
Vitamin K174.5 μg(291 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.1 mg(43 %)
Vitamin B₆0.4 mg(29 %)
Folate126 μg(42 %)
Pantothenic acid1 mg(17 %)
Biotin6.4 μg(14 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C34 mg(36 %)
Potassium518 mg(13 %)
Calcium531 mg(53 %)
Magnesium67 mg(22 %)
Iron2.4 mg(16 %)
Iodine42 μg(21 %)
Zinc3.5 mg(44 %)
Saturated fatty acids21.4 g
Uric acid115 mg
Cholesterol86 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
100 grams butter
1 stalk Leeks (washed and cut into thin rings)
1 bay leaf
4 Lemongrass
1 Tbsp freshly chopped ginger
200 grams Arborio rice
700 milliliters hot Vegetable broth (or chicken broth)
salt
150 grams Spinach (washed and chopped)
150 grams freshly grated Parmesan
How healthy are the main ingredients?
LeekSpinachParmesangingersalt

Preparation steps

1.

Rinse lemongrass, brush, remove outer leaves, cut hard parts and beat lemongrass firmly several times with the handle of a heavy knife.

2.

Melt butter in a saucepan, add and sauté leeks and bay leaf. Cut lemongrass stalks in half and add with ginger and rice into the pot. Sauté and add about 1/4 of hot broth, stir and simmer until almost all the liquid is absorbed, then pour in more broth and continue this process until the rice is almost tender. Add spinach and simmer a few minutes. Season with salt, stir in Parmesan cheese and serve immediately.