Jerusalem Artichoke Risotto with Celery
Jerusalem artichoke risotto with celery - Creamy soul food for cool days
Healthy, because
Even smarter
Nutritional values
Here the intestinal bacteria are happy: The soluble dietary fiber inulin from artichokes acts as a superfood for our little co-inhabitants. This gets the digestion going and the intestinal flora in balance.
For even more filling fiber, we recommend whole-grain risotto rice. You can find this in well-stocked supermarkets, organic or unpackaged stores, for example.
(Percentage of daily recommendation)
| Calorie | 393 cal. | (19 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 55 g | (37 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 14.8 g | (49 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 21.2 μg | (35 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 57 μg | (19 %) | ||
| Pantothenic acid | 0.8 mg | (13 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 10 mg | (11 %) | ||
| Potassium | 769 mg | (19 %) | ||
| Calcium | 221 mg | (22 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 3.8 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 14 ozs Jerusalem artichoke
- 1 onion
- 2 Tbsps olive oil
- 9 ozs Arborio rice
- 30 ozs Vegetable broth
- 1 ¾ ozs Parmesan
- 2 stalks Celery
- 1 handful parsley
- 1 Tbsp Shelled pistachio
- salt
- peppers
- 1 ¾ ozs cream cheese
Preparation steps
Peel Jerusalem artichoke and cut into 1/2-inch cubes. Peel and finely dice the onion.
Heat 1 tablespoon of oil in a saucepan. Sauté Jerusalem artichoke and onion for 3 minutes over medium heat. Add rice and sauté for 2 minutes. Deglaze with some broth while stirring and let it boil down. Gradually add broth, stirring and letting the rice absorb it, until the rice is creamy and cooked, but still has bite; this takes about 20 minutes.
In the meantime, finely grate cheese. Clean and wash celery and cut into small cubes. Wash parsley, shake dry and chop. Chop pistachios.
Heat remaining oil in a frying pan. Sauté celery in it for 5 minutes over medium heat. Add parsley and pistachios and season with salt and pepper.
Mix the Parmesan and cream cheese into the Jerusalem artichoke risotto, season to taste and sprinkle with the celery-parsley mixture.
