Strawberry Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 630 cal. | (30 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 56 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 11.6 mg | (97 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 67 μg | (22 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 74 mg | (78 %) | ||
| Potassium | 416 mg | (10 %) | ||
| Calcium | 298 mg | (30 %) | ||
| Magnesium | 53 mg | (18 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 12.9 g | |||
| Uric acid | 89 mg | |||
| Cholesterol | 44 mg | |||
| Complete sugar | 8 g |
Ingredients
- Ingredients
- 500 grams Strawberries
- 2 shallots
- 800 milliliters Vegetable broth (instant)
- 4 Tbsps vegetable oil
- 250 grams Arborio rice
- 200 milliliters dry white wine
- 50 grams butter
- 50 grams grated Parmesan
- salt
- peppers
- also
- 30 grams Parmesan (whole)
- 1 handful mixed Fresh herbs (basil, arugula and parsley leaves)
- 3 Tbsps vegetable oil
Preparation steps
Rinse, trim and pat dry strawberries. Cut one-half into quarters or eighths and put to the side. Cut the rest into small pieces. Peel shallots and finely dice. Heat the vegetable broth and bring to a boil.
Sweat the shallots in hot oil in a pan until translucent. Add the rice and deglaze with white wine while with stirring. Add half the wine and the finely chopped strawberries.
Once the wine has been absorbed, pour in the rest of the wine and continue to stir. Whenever the rice has absorbed the liquid, add a ladle of hot broth. Cook for 20 minutes. When risotto is finished, add butter and parmesan. Stir and fold in the wedge strawberries. Season with salt and pepper.
Meanwhile, heat oil and fry the herb leaves for a few seconds until crispy. Drain on absorbent paper.
To serve, arrange the strawberry risotto arrange on plates. Slice the parmesan cheese (use peeler or slicer) and garnish with fried herbs.
