Sweet Risotto with Figs and Raspberry Sauce

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Sweet Risotto with Figs and Raspberry Sauce
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Health Score:
52 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
432
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie432 cal.(21 %)
Protein11 g(11 %)
Fat13 g(11 %)
Carbohydrates62 g(41 %)
Sugar added13 g(52 %)
Roughage4.9 g(16 %)
Vitamin A0.1 mg(13 %)
Vitamin D0.2 μg(1 %)
Vitamin E0.9 mg(8 %)
Vitamin K9.3 μg(16 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin3.2 mg(27 %)
Vitamin B₆0.2 mg(14 %)
Folate43 μg(14 %)
Pantothenic acid1.3 mg(22 %)
Biotin11.6 μg(26 %)
Vitamin B₁₂0.7 μg(23 %)
Vitamin C21 mg(22 %)
Potassium567 mg(14 %)
Calcium273 mg(27 %)
Magnesium69 mg(23 %)
Iron1.6 mg(11 %)
Iodine29 μg(15 %)
Zinc1.8 mg(23 %)
Saturated fatty acids8.4 g
Uric acid60 mg
Cholesterol27 mg
Complete sugar30 g

Ingredients

for
6
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
How healthy are the main ingredients?
RaspberryChocolatesugarFigs

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.