Summer Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 545 cal. | (26 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 65 g | (43 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.6 g | (25 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.8 mg | (40 %) | ||
| Vitamin K | 40.2 μg | (67 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 105 μg | (35 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 153 mg | (161 %) | ||
| Potassium | 862 mg | (22 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 82 mg | (27 %) | ||
| Iron | 3.5 mg | (23 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 118 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 11 g |
Ingredients
- 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
Preparation steps
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.
Mix the butter and parmesan into the risotto and season to taste with salt and pepper.
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.
