Sweet Potato Risotto
Sweet Potato Risotto - A plate of sunshine. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
The plant dyes anthocyanins and carotenoids from sweet potatoes protect our body cells, help inhibit inflammation and support heart function.
For the Gremolata you can also use other herbs instead of basil. Parsley is a great substitute.
(Percentage of daily recommendation)
| Calorie | 675 cal. | (32 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.3 g | (24 %) |
| Vitamin A | 1.4 mg | (175 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 18.7 mg | (156 %) | ||
| Vitamin K | 22.9 μg | (38 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.9 mg | (91 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 45 mg | (47 %) | ||
| Potassium | 825 mg | (21 %) | ||
| Calcium | 404 mg | (40 %) | ||
| Magnesium | 197 mg | (66 %) | ||
| Iron | 6.3 mg | (42 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 5.9 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 9 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 14 ozs Sweet potato
- 1 shallot
- 1 garlic clove
- 5 Tbsps olive oil
- 9 ozs Arborio rice
- 34 ozs Vegetable broth
- 1 lemon
- 2 ozs Parmesan (in one piece )
- 5 tsps Basil (1 Bunch)
- 2 Tbsps almonds
- 14 ozs Tofu
- salt
- peppers
- cayenne pepper
Preparation steps
Peel the sweet potato, shallot and garlic. Dice the sweet potatoes. Chop shallot and garlic finely. Heat 1 tablespoon of oil in a saucepan and sauté everything for about 2-3 minutes over medium heat. Add rice and fry for 2 minutes over medium heat.
Deglaze with some broth and let it evaporate. Then add 7 ounces stock and let it absorb into the rice while stirring occasionally. Then add more broth in portions and cook the rice for 40 minutes until al dente.
In the meantime, rinse the lemon, grate dry, remove the peel and squeeze the juice. Coarsely grate the parmesan. For the Gremolata basil wash, shake dry and chop. Coarsely chop the almonds. Mix basil, almonds, lemon peel and 2 tbsp. oil.
Dab tofu dry and cut into cubes. Heat the remaining oil in a pan and fry the tofu on all sides over a high heat for 5 minutes. Season with salt and pepper.
Mix half of the Parmesan into the risotto and season with salt, pepper, cayenne pepper and lemon juice to taste. Serve the risotto with tofu, sprinkle with Gremolata and the remaining Parmesan.
