Sweet Risotto with Fig and Raspberry

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Sweet Risotto with Fig and Raspberry
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Health Score:
56 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
495
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie495 cal.(24 %)
Protein13 g(13 %)
Fat13 g(11 %)
Carbohydrates75 g(50 %)
Sugar added13 g(52 %)
Roughage7.1 g(24 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E1.3 mg(11 %)
Vitamin K12.9 μg(22 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin4 mg(33 %)
Vitamin B₆0.3 mg(21 %)
Folate59 μg(20 %)
Pantothenic acid1.6 mg(27 %)
Biotin14.8 μg(33 %)
Vitamin B₁₂0.8 μg(27 %)
Vitamin C32 mg(34 %)
Potassium742 mg(19 %)
Calcium335 mg(34 %)
Magnesium89 mg(30 %)
Iron2.3 mg(15 %)
Iodine38 μg(19 %)
Zinc2.3 mg(29 %)
Saturated fatty acids7.9 g
Uric acid74 mg
Cholesterol27 mg
Complete sugar36 g

Ingredients

for
4
For the risotto
4 Figs
200 grams Arborio rice
1 Tbsp butter
100 milliliters Sparkling wine
2 Tbsps powdered sugar
800 milliliters milk
2 Tbsps white Chocolate
2 Tbsps freshly chopped Lemon balm
For the raspberries
400 grams Raspberries
2 Tbsps powdered sugar
Lemon balm (for garnish)
How healthy are the main ingredients?
RaspberryChocolateFigs

Preparation steps

1.

Peel and finely dice the figs. Sauté the rice in butter briefly until translucent and pour in the sparkling wine. Simmer. Add the sugar and just enough milk to cover the rice. Simmer, stirring occasionally, for about 20 minutes until rice is al dente. Gradually add the remaining milk until risotto is nice and creamy. Then mix in the chopped chocolate, figs, and lemon balm.

2.

Rinse the raspberries and finely puree half of them with the powdered sugar. Mix the whole raspberries into the puree, reserving a few for garnish. In serving glasses, alternate layers of risotto and raspberry.

3.

Garnish with remaining raspberries and lemon balm. Serve warm or cold.

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