Green Bean and Savory Risotto with Ratatouille
Nutritional values
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 69 g | (46 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.3 g | (21 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 43.7 μg | (73 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.2 mg | (43 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 13.2 μg | (29 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 151 mg | (159 %) | ||
| Potassium | 744 mg | (19 %) | ||
| Calcium | 225 mg | (23 %) | ||
| Magnesium | 79 mg | (26 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 125 mg | |||
| Cholesterol | 30 mg | |||
| Complete sugar | 8 g |
Ingredients
- For the ratatouille
- 1 yellow Bell pepper
- 1 Red Bell pepper
- 1 Zucchini
- 3 Tomatoes
- 2 shallots
- 2 garlic cloves
- 2 Tbsps olive oil
- 200 milliliters Vegetable broth
- 1 tsp freshly chopped rosemary
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped oregano
- salt
- freshly ground peppers
- For the risotto
- 20 grams butter
- 300 grams Arborio rice
- 150 milliliters dry white wine
- 700 milliliters Vegetable broth
- 200 grams Green beans
- 20 grams butter
- 40 grams freshly grated Parmesan
- 2 Tbsps fresh Savory
Preparation steps
For the ratatouille: Rinse the peppers and zucchini, trim and dice. Blanch the tomatoes, shock in ice water, peel, quarter, core and dice the flesh. Peel 1 shallot and 1 garlic clove, finely chop, sweat in a pan with 2 tablespoons hot oil until translucent, add the remaining vegetables, sauté until softened then add the broth.
Add the herbs, season with salt and pepper and simmer for about 10 minutes over medium heat. Season again.
For the risotto: Peel the remaining shallots and garlic, chop finely and sweat in a pan with melted butter until translucent. Add the rice and sauté briefly. Deglaze with the 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 until rice is al dente, about 20 minutes, stirring frequently. Rinse the beans, trim, cut into 2 cm (approximately 3/4 inch) pieces and blanch for 5 minutes in boiling salted water.
Drain the green beans, rinse and drain again. Mix the butter, Parmesan, green beans and savory into the risotto and season with salt and pepper. Serve with the ratatouille.
