Spinach Risotto with Lemongrass
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(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
537
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 537 cal. | (26 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.1 g | (10 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 0.6 μg | (3 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 174.5 μg | (291 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 126 μg | (42 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6.4 μg | (14 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 34 mg | (36 %) | ||
| Potassium | 525 mg | (13 %) | ||
| Calcium | 541 mg | (54 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 3.5 mg | (44 %) | ||
| Saturated fatty acids | 21.4 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 86 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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
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.
