Tomato Risotto
(1 vote)
(1 vote)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
558
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 558 cal. | (27 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 72 g | (48 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 3.9 mg | (33 %) | ||
| Vitamin K | 18.1 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 29 μg | (10 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 346 mg | (9 %) | ||
| Calcium | 44 mg | (4 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.9 mg | (24 %) | ||
| Saturated fatty acids | 5.1 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 8 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 350 grams Arborio rice (vialone or avoriores)
- 6 Tbsps olive oil
- 6 Tomatoes in oil
- 1 onion
- 2 garlic cloves
- 2 Tbsps Basil
- 1 l Beef broth
- 3 Tbsps Pine nuts
- 1 Tbsp butter
Preparation steps
1.
Peel garlic and chop finely. Drain tomatoes and chop. Peel onion and cut into cubes. Heat oil in a saucepan, saute onion and garlic until translucent. Add rice and saute until rice is translucent. Add sun dried tomatoes. Add hot broth until rice is just covered and cook rice, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently. Shortly before the end of cooking, add 1 tablespoon of butter, basil, pine nuts and season with salt and pepper.
2.
If desired, serve risotto arranged on large mushroom caps and accompanied by tomato sauce.
