Strawberry Risotto
Strawberry Risotto - A creamy rice dish with a sweeter note.
Nutritional values
(Percentage of daily recommendation)
| Calorie | 475 cal. | (23 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 3.2 mg | (27 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.2 mg | (35 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 7.6 μg | (17 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 62 mg | (65 %) | ||
| Potassium | 403 mg | (10 %) | ||
| Calcium | 205 mg | (21 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 5.7 g | |||
| Uric acid | 97 mg | |||
| Cholesterol | 19 mg |
Ingredients
- Ingredients
- 400 grams Strawberries
- 2 shallots
- 1 Tbsp Canola oil
- 300 grams Arborio rice
- 150 milliliters dry white wine
- 1 l Vegetable broth
- 1 pc Parmesan (50 grams)
- 3 stalks Basil
- 12 stalks Chives
- 4 Strawberry leaves
- 1 red chili pepper
- 1 Tbsp Cultured butter
- salt
- peppers
Preparation steps
Rinse, trim and quarter strawberries. Peel shallots and finely dice.
Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat oil in a pot over medium heat and saute the shallots. Reduce heat and add rice and stir until rice is translucent. Add white wine and cook, stirring, until evaporated. Add 1/3 of the strawberries. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Grate 30 grams (approximately 1/4 cup) Parmesan. Rinse basil, shake dry, pluck the leaves and chop. Rinse chives and possibly strawberry leaves and shake dry. Rinse chile pepper, pat dry, cut in half, remove seeds and ribs and dice.
Stir in the butter, Parmesan, remaining strawberries and basil. Season with salt and pepper.
Arrange on plates and garnish with chives and possibly a strawberry leaf. Shave remaining Parmesan over the top. Sprinkle with finely chopped chile pepper and serve immediately.
