Risotto Slices with Vegetables
Nutritional values
(Percentage of daily recommendation)
| Calorie | 625 cal. | (30 %) | ||
| Protein | 15.23 g | (16 %) | ||
| Fat | 23.04 g | (20 %) | ||
| Carbohydrates | 87.36 g | (58 %) | ||
| Sugar added | 0.7 g | (3 %) | ||
| Roughage | 6.41 g | (21 %) |
| Vitamin A | 648.19 mg | (81,024 %) | ||
| Vitamin D | 0.04 μg | (0 %) | ||
| Vitamin E | 1.01 mg | (8 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 1.25 mg | (10 %) | ||
| Vitamin B₆ | 0.14 mg | (10 %) | ||
| Folate | 17.25 μg | (6 %) | ||
| Pantothenic acid | 0.18 mg | (3 %) | ||
| Biotin | 3.42 μg | (8 %) | ||
| Vitamin B₁₂ | 0.12 μg | (4 %) | ||
| Vitamin C | 16.31 mg | (17 %) | ||
| Potassium | 228.13 mg | (6 %) | ||
| Calcium | 172.64 mg | (17 %) | ||
| Magnesium | 20.89 mg | (7 %) | ||
| Iron | 5.64 mg | (38 %) | ||
| Iodine | 1 μg | (1 %) | ||
| Zinc | 0.55 mg | (7 %) | ||
| Saturated fatty acids | 9.02 g | |||
| Cholesterol | 32.54 mg |
Ingredients
- For the risotto
- 1 Tbsp olive oil
- 75 grams butter
- 1 onion
- 1 garlic clove
- 425 grams Arborio rice
- 1 ½ liters Vegetable broth
- ½ tsp Saffron
- 150 milliliters dry white wine
- 50 grams freshly grated Parmesan
- salt
- Black pepper
- vegetable oil (to fry)
- For the vegetables
- 2 Tbsps olive oil
- 1 onion
- 2 tsps ground ginger
- 2 tsps cinnamon
- 2 tsps Cumin
- 1 tsp sugar
- 2 garlic cloves
- 18 pitted green Olives
- 1 lemon zest and juice)
- 500 grams mixed Mini-Vegetables (such as carrots, squash, corn, snow peas, turnips)
- 200 grams small button Mushroom
- 1 l Vegetable broth
- 250 grams Cherry tomatoes
- Tabasco sauce
- salt
- Black pepper
Preparation steps
Peel onion and finely chop. Peel garlic and press through a garlic press. Bring broth and saffron to a boil in a small pot, then reduce heat and keep warm. Heat oil and half the butter in a pot over medium heat and saute onion and garlic. Add the rice and stir until translucent and coated in oil. Add white 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. Stir in the remaining butter and Parmesan. Season with salt and pepper to taste.
Pour the hot risotto in a small greased springform pan, flatten and leave to cool. Once cooled, remove the cake ring and divide the risotto cake into 6 pieces. Shortly before serving, preheat the oven to 200°C degrees (approximately 375°F).
Heat some olive oil in a pan and add the risotto slices. Brown for about 3 minutes per side, until crispy. Place on a parchment lined baking sheet and bake in the oven for another 15 minutes.
Wash and peel the vegetables. Peel the onion and cut into slices, press the garlic through a garlic press. Heat the oil in a nonstick skillet. Add onion sauté for about 5 minutes, until translucent. Add the spices and cook briefly. Add sugar, garlic, olives, lemon juice and zest, and remaining vegetables, except the tomatoes. Cover with broth and let simmer until the vegetables are cooked.
Then add the tomatoes. Season with Tabasco and salt and pepper to taste. Place the vegetables in a serving bowl and top with a slice of risotto and serve immediately.
