Vegetable Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 651 cal. | (31 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 7.5 g | (25 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 154.1 μg | (257 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.3 mg | (61 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 125 μg | (42 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 10.4 μg | (23 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 857 mg | (21 %) | ||
| Calcium | 469 mg | (47 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 49 μg | (25 %) | ||
| Zinc | 4 mg | (50 %) | ||
| Saturated fatty acids | 10.9 g | |||
| Uric acid | 205 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 9 g |
Ingredients
- Ingredients
- 250 grams Broccoli
- 200 grams carrots
- 1 garlic clove
- 1 shallot
- 1 stalk Leeks
- 1 Red paprika
- 2 Tomatoes
- 2 Tbsps butter
- 1 Tbsp olive oil
- 1 pinch sugar
- 400 grams Arborio rice
- 200 milliliters dry white wine
- 750 milliliters Vegetable broth
- 2 Tbsps lemon juice
- 100 grams grated Parmesan
- salt
- white peppers
- grated Parmesan (for garnish)
Preparation steps
Rinse broccoli, divide into florets and blanch in boiling salted water for about 2 minutes. Rinse with cold water and drain. Rinse and cut leeks into rings. Rinse and halve peppers, remove seeds and white inner skins and cut into 1 cm-wide (approximately 1/3 inch) strips. Blanch, peel and halve tomatoes, remove the seeds and cut into strips. Peel the carrot and cut into 1 cm-thick (approximately 1/3 inch) slices.
Peel and finely chop the shallot and garlic. Sautée in a pan with 1 tablespoon of butter. Add the rice and let simmer, stirring occasionally. Pour in the wine and boil over high heat, stirring constantly. Pour in one ladle of broth, reduce heat and let simmer, stirring occasionally. Gradually pour in more broth, just enough until the risotto is covered. After about 20 minutes the risotto will be cooked.
While the risotto is cooking, cook the carrot slices in a pan with olive oil for 5 minutes, stirring occasionally. Add the leeks and broccoli and sautée for 3 minutes. Add peppers and sautée for 2 minutes. Mix in the tomato and season with salt, pepper and sugar.
Stir the remaining butter and parmesan into the risotto and season with lemon juice, salt and pepper. Gently mix in the vegetables and season again, as desired. Serve with grated parmesan.
