Herb Risotto
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
414
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 414 cal. | (20 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 43 g | (29 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 33.2 μg | (55 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.8 mg | (32 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 4 μg | (9 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 391 mg | (10 %) | ||
| Calcium | 326 mg | (33 %) | ||
| Magnesium | 46 mg | (15 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 9.1 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 large Leek
- 1 shallot
- 1 garlic clove
- 1 raw lemon
- 2 Tbsps olive oil
- 200 grams Arborio rice
- 150 milliliters white wine
- Vegetable broth
- salt
- Black pepper
- 2 bunches mixed Fresh herbs (Thyme, oregano, tarragon, basil, parsley)
- 2 Tbsps butter
- 80 grams grated Parmesan
Preparation steps
1.
Rinse leeks, halve lengthwise and cut into fine strips. Peel and finely chop shallot and garlic. Rinse the lemon with warm water and pat dry. Finely grate the peel and squeeze out the juice.
2.
Heat oil in a pot and sautée the leek, shallot and garlic. Add rice and cook briefly. Pour in the wine and season with lemon juice and lemon zest. Cook the rice over low heat, stirring occasionally, for 40 minutes, gradually pouring in broth throughout.
3.
Season risotto with salt and pepper. Shortly before the end of the cooking time, rinse the herbs, shake dry and finely chop. Mix, alongwith the butter and parmesan, into the risotto. Serve immediately.
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