Sweet Risotto with Raspberry Pesto

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Sweet Risotto with Raspberry Pesto
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Health Score:
6,9 / 10
1 hr
ready in 1 hr 30 min.
Ready in

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie686 kcal(33 %)
Protein16.9 g(17 %)
Fat29.53 g(25 %)
Carbohydrates91.39 g(61 %)
Sugar added9.56 g(38 %)
Roughage11.26 g(38 %)
Vitamin A294.43 mg(36,804 %)
Vitamin D2.59 μg(13 %)
Vitamin E2.1 mg(18 %)
Vitamin B₁0.27 mg(27 %)
Vitamin B₂0.46 mg(42 %)
Niacin3.55 mg(30 %)
Vitamin B₆0.34 mg(24 %)
Folate51.3 μg(17 %)
Pantothenic acid1.39 mg(23 %)
Biotin5.84 μg(13 %)
Vitamin B₁₂0.94 μg(31 %)
Vitamin C46.85 mg(49 %)
Potassium862.44 mg(22 %)
Calcium299.05 mg(30 %)
Magnesium93.24 mg(31 %)
Iron3.22 mg(21 %)
Iodine46.5 μg(23 %)
Zinc2.02 mg(25 %)
Saturated fatty acids13.59 g
Cholesterol49.05 mg


For the raspberry Pesto
2 sprigs fresh mint
350 grams fresh Raspberries
1 Tbsp powdered sugar
60 grams chopped Pistachio
For the risotto
1 Orange
2 Tbsps butter
250 milliliters Arborio rice
1 Tbsp brown Rum
750 milliliters hot milk
2 Tbsps sugar (or honey)
1 Vanilla bean
6 Apricot
50 milliliters Apricot juice
1 tsp honey
50 milliliters Whipped cream
50 grams white Chocolate
How healthy are the main ingredients?
RaspberryPistachioWhipped creamChocolatesugarhoney

Preparation steps


For the pesto, rinse the mint, shake dry, and cut into thin strips. Rinse the raspberries, and pat dry. Add with the powdered sugar into a cocktail shaker and puree with an immersion blender. Fold in half of the pistachio and the mint.


Rinse the orange in hot water, dry, finely grate the zest, and squeeze the juice. Melt the butter in a pot. Add the rice and sauté until translucent. Deglaze with the rum and the orange juice. Pour in a ladle of milk, and stir in the sugar. Slit the vanilla pod lengthwise, and add with the orange zest. Once the liquid has been absorbed, add another ladleful of milk. Repeat the process until the rice is cooked, 20-25 minutes.


Cut the apricots crosswise, blanch in boiling water, remove with a slotted spoon, and peel. Halve, remove the seeds, and cut into eighths. Add the remaining butter to a pan with the lemon juice. Add the apricots, cover, and braise over low heat for 3 minutes. Add the honey, then remove from the heat.


Grate the chocolate, and briefly beat the cream. Add the cream, apricots, and 2/3 of the chocolate into the risotto. Season to taste with honey. Divide into 4 soup bowls, and top with the raspberry pesto. Garnish with the remaining mint, pistachios, and chocolate.