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Sweet Risotto with Fig and Raspberry
(0 votes)
Health Score:
56 / 100
Difficulty:
moderate
Preparation:
20 min.
Preparation
ready in 45 mins
Calories:
495
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 495 cal. | (24 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 75 g | (50 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 12.9 μg | (22 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14.8 μg | (33 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 742 mg | (19 %) | ||
| Calcium | 335 mg | (34 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 7.9 g | |||
| Uric acid | 74 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 36 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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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)
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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