Walnut Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 629 cal. | (30 %) | ||
| Protein | 15.55 g | (16 %) | ||
| Fat | 24.73 g | (21 %) | ||
| Carbohydrates | 84.46 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.05 g | (30 %) |
| Vitamin A | 228.38 mg | (28,548 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.62 mg | (5 %) | ||
| Vitamin B₁ | 0.18 mg | (18 %) | ||
| Vitamin B₂ | 0.13 mg | (12 %) | ||
| Niacin | 1.71 mg | (14 %) | ||
| Vitamin B₆ | 0.35 mg | (25 %) | ||
| Folate | 52.93 μg | (18 %) | ||
| Pantothenic acid | 0.41 mg | (7 %) | ||
| Biotin | 5.7 μg | (13 %) | ||
| Vitamin B₁₂ | 0.01 μg | (0 %) | ||
| Vitamin C | 38.91 mg | (41 %) | ||
| Potassium | 584.67 mg | (15 %) | ||
| Calcium | 187.62 mg | (19 %) | ||
| Magnesium | 34.8 mg | (12 %) | ||
| Iron | 2.51 mg | (17 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.55 mg | (7 %) | ||
| Saturated fatty acids | 9.18 g | |||
| Cholesterol | 39.98 mg |
Ingredients
- Ingredients
- 200 grams Chestnuts
- 3 Tomatoes
- 1 onion
- 2 garlic cloves
- 2 bay leaves
- 3 Tbsps olive oil
- 250 grams Arborio rice
- 125 milliliters dry white wine
- 800 milliliters hot Chicken broth
- salt
- freshly ground peppers
- 100 grams grated pecorino romano
- ½ sm can ground saffron
- 20 grams butter
Preparation steps
Cut into the shell of the walnuts and roast in a preheated oven at 220°C (approximately 430°F) until the shell is cracked and browned, or for about 20 minutes. Remove, let cool slightly, peel and halve as desired. (Alternatively, you can use pre-cooked, whole chestnuts.)
Briefly blanch the tomatoes, drain, peel, quarter, core and dice.
Peel the onion and garlic cloves. Cube onion and press the garlic through a garlic press. Heat the olive oil and sautée onions until soft. Add the garlic and bay leaves and sautée, then mix in the rice. Pour in the wine and bring to a boil over low heat.
Gradually pour in the broth and let simmer over low heat for about 30 minutes. Stir constantly. In the last 5 minutes, add the walnuts and diced tomatoes. Finally mix in the cheese, saffron and butter and season with salt and pepper.
Serve on plates.
