Vegetable Risotto
(1 vote)
(1 vote)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
374
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 374 cal. | (18 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 55 μg | (92 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.1 mg | (51 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 110 μg | (37 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 10.5 μg | (23 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 675 mg | (17 %) | ||
| Calcium | 216 mg | (22 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 3.1 mg | (21 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 10 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 200 grams Arborio rice
- 1 shallot
- 2 Tbsps olive oil
- 100 milliliters white wine
- 400 milliliters Vegetable broth
- 2 Zucchini
- 4 Tomatoes
- 200 grams frozen Peas
- 50 grams freshly grated Parmesan
- 2 Tbsps chopped parsley
- salt
- fresh cracked peppers
Preparation steps
1.
Peel shallot and finely dice.
2.
Rinse, trim and slice the zucchini.
3.
Rinse tomatoes, quarter, remove seeds and cut into cubes.
4.
Thaw peas.
5.
Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat oil in a pot over medium heat and sauté shallot. Add white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook about 20 minutes, stirring frequently. About 5 minutes before the rice is cooked, add zucchini and peas and stir. The risotto should be al dente and creamy. Finally, add Parmesan and tomato cubes and season with salt and pepper. Serve sprinkled with parsley.
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