Sweet Risotto with Figs and Raspberry Sauce
(0 votes)
(0 votes)
Health Score:
52 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
432
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 432 cal. | (21 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 62 g | (41 %) | ||
| Sugar added | 13 g | (52 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 9.3 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 3.2 mg | (27 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 11.6 μg | (26 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 567 mg | (14 %) | ||
| Calcium | 273 mg | (27 %) | ||
| Magnesium | 69 mg | (23 %) | ||
| Iron | 1.6 mg | (11 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 8.4 g | |||
| Uric acid | 60 mg | |||
| Cholesterol | 27 mg | |||
| Complete sugar | 30 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 250 grams Arborio rice
- 40 grams sugar
- 2 Tbsps butter
- 100 milliliters Sparkling wine
- 1 l milk
- 4 Figs
- 50 grams white Chocolate
- 400 grams Raspberries
- 1 Tbsp lemon juice
- 1 Tbsp powdered sugar
Preparation steps
1.
Combine the butter and sugar in a saucepan over medium heat. Add the rice and the sparkling wine. Cook until most of the wine has been absorbed. Stir in the milk and cook for about 20 minutes, until the rice is creamy but al dente.
2.
Rinse the figs and cut into small cubes. Chop the white chocolate. Add both to the rice mixture, mix well and remove from heat.
3.
Rinse the raspberries and set about 1/4 of them aside. Place the remaining raspberries in a food processor or blender and blend with the powdered sugar and lemon juice.
4.
Divide half of the risotto into serving glasses. Spoon the raspberry sauce on top and finish with the remaining risotto. Garnish with the reserved raspberries.
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