Vegetable Risotto with Bacon
Nutritional values
(Percentage of daily recommendation)
| Calorie | 649 cal. | (31 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 88 g | (59 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 35.3 μg | (59 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 96 μg | (32 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 8.1 μg | (18 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 467 mg | (12 %) | ||
| Calcium | 207 mg | (21 %) | ||
| Magnesium | 75 mg | (25 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 167 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 3 g |
Ingredients
- for the risotto
- 1 stem Lemongrass
- 1 tsp freshly grated ginger
- 2 shallots
- 1 garlic clove
- 50 grams Bacon
- 2 Tbsps olive oil
- 400 grams Arborio rice
- 1 l Vegetable broth
- 250 grams small Zucchini
- 250 grams Frozen pea
- 1 Tbsp butter
- salt
- freshly ground pepper
Preparation steps
Rinse and thinly cut the lemongrass. Peel and finely chop the shallots and garlic. Cut the bacon into small cubes.
Thaw the peas.
Heat oil in a wok (or pan) and saute the lemongrass, ginger, shallots, garlic and bacon while stirring. Add the rice and saute until it is evenly coated with oil.
Add 1-2 cups of broth and cook while stirring until the liquid is almost completely cooked. Repeat this process until the rice is cooked but still al dente. This takes about 30 minutes.
Rinse the zucchini, cut off the ends and cut into thin slices.
About 5 minutes before the end of cooking, add in the zucchini and peas and finish cooking the risotto. Add the butter and season with salt and pepper. Arrange the risotto on plates. Serve with peeled parmesan slices, garnished with basil.
