Millet and Vegetable Risotto
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
531
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.4 g | (38 %) |
more nutritional values
| Vitamin A | 1.6 mg | (200 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 7.3 mg | (61 %) | ||
| Vitamin K | 108.2 μg | (180 %) | ||
| Vitamin B₁ | 0.7 mg | (70 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 141 μg | (47 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 13 μg | (29 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 873 mg | (22 %) | ||
| Calcium | 132 mg | (13 %) | ||
| Magnesium | 143 mg | (48 %) | ||
| Iron | 7.4 mg | (49 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 3.4 mg | (43 %) | ||
| Saturated fatty acids | 6 g | |||
| Uric acid | 168 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 10 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams carrots
- 3 stalks Celery
- 4 scallions
- 300 grams Frozen pea
- 600 milliliters Vegetable broth (from the jar)
- 1 onion
- 1 garlic clove
- 4 Tbsps vegetable oil
- 300 grams Millet
- 1 bay leaf
- 2 bunches parsley
- 30 grams butter
- 2 Tbsps lemon juice
- salt
- peppers
Preparation steps
1.
Trim, peel and finely chop the carrots. Trim and rinse the celery, cut in half lengthwise and then into thin slices. Brush the scallions, cut off the ends and chop into thin rings.
2.
Heat the broth.
Peel the onion and garlic, sauté in some oil and then add the vegetables. Sauté for another 3 minutes and then stir in the millet. Pour in the hot broth, add the bay leaf, cover and simmer over low heat for 20 minutes.
3.
Mix in the peas and leave to heat through for another 5 minutes.
Toast the pine nuts in a dry skillet.
Rinse and finely chop the parsley and mix into the risotto, along with the butter. Season with salt and pepper.
Serve the risotto showered with the pine nuts.
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