Summer Risotto

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Summer Risotto
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Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
545
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie545 cal.(26 %)
Protein15 g(15 %)
Fat21 g(18 %)
Carbohydrates65 g(43 %)
Sugar added0 g(0 %)
Roughage7.6 g(25 %)
Vitamin A1.1 mg(138 %)
Vitamin D0.2 μg(1 %)
Vitamin E4.8 mg(40 %)
Vitamin K40.2 μg(67 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.2 mg(18 %)
Niacin5.8 mg(48 %)
Vitamin B₆0.7 mg(50 %)
Folate105 μg(35 %)
Pantothenic acid1.1 mg(18 %)
Biotin11.6 μg(26 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C153 mg(161 %)
Potassium862 mg(22 %)
Calcium213 mg(21 %)
Magnesium82 mg(27 %)
Iron3.5 mg(23 %)
Iodine21 μg(11 %)
Zinc2.6 mg(33 %)
Saturated fatty acids7.9 g
Uric acid118 mg
Cholesterol25 mg
Complete sugar11 g

Ingredients

for
4
For the vegetables
1 yellow Bell pepper
1 red Bell pepper
1 Zucchini
2 carrots
200 grams Broad bean (peeled)
salt
3 scallions
3 sprigs parsley
For the risotto
2 garlic cloves
1 shallot
4 Tbsps olive oil
250 grams Arborio rice
200 milliliters dry white wine
700 milliliters hot Vegetable broth
2 Tbsps butter
40 grams freshly grated Parmesan
freshly ground peppers
How healthy are the main ingredients?
olive oilParmesanparsleyZucchinicarrotsalt

Preparation steps

1.

Rinse and halve the peppers. Remove the seeds and membranes, and finely dice. Rinse and halve the zucchini. Cut into thin slices. Peel and thinly slice the carrot. Rinse the beans, blanch in boiling salted water, and drain well. Rinse, trim, and slice the scallions. Rinse and dry the parlsey, then finely chop. Peel and finely chop the shallots, then sweat in a pan with 2 tablespoons of oil. Add the rice, sweat until translucent, then deglaze with the wine. Add a ladle of hot broth, and stir until the rice has absorbed all the liquid. Repeat the process until the broth has been used and rice is al dente.

2.

Mix the butter and parmesan into the risotto and season to taste with salt and pepper.

3.

Heat the remaining oil in a pan. Add the vegetables and sauté, stirring often. Mix in the parsley, then season to taste with salt and pepper. Top the risotto with the vegetables, and serve.