Sweet Risotto with Raspberry Pesto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 686 cal. | (33 %) | ||
| Protein | 16.9 g | (17 %) | ||
| Fat | 29.53 g | (25 %) | ||
| Carbohydrates | 91.39 g | (61 %) | ||
| Sugar added | 9.56 g | (38 %) | ||
| Roughage | 11.26 g | (38 %) |
| Vitamin A | 294.43 mg | (36,804 %) | ||
| Vitamin D | 2.59 μg | (13 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin B₁ | 0.27 mg | (27 %) | ||
| Vitamin B₂ | 0.46 mg | (42 %) | ||
| Niacin | 3.55 mg | (30 %) | ||
| Vitamin B₆ | 0.34 mg | (24 %) | ||
| Folate | 51.3 μg | (17 %) | ||
| Pantothenic acid | 1.39 mg | (23 %) | ||
| Biotin | 5.84 μg | (13 %) | ||
| Vitamin B₁₂ | 0.94 μg | (31 %) | ||
| Vitamin C | 46.85 mg | (49 %) | ||
| Potassium | 862.44 mg | (22 %) | ||
| Calcium | 299.05 mg | (30 %) | ||
| Magnesium | 93.24 mg | (31 %) | ||
| Iron | 3.22 mg | (21 %) | ||
| Iodine | 46.5 μg | (23 %) | ||
| Zinc | 2.02 mg | (25 %) | ||
| Saturated fatty acids | 13.59 g | |||
| Cholesterol | 49.05 mg |
Ingredients
- 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
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.
