Thanks to the addition of cauliflower. this risotto melts in your mouth.
1 clove | garlic, minced | ||
1 | shallots, finely chopped | 40 g | |
1 1/2 cup | chicken broth | 375 mL | |
2/3 cup | cauliflower, finely chopped | 100 g | |
1/2 tbsp | olive oil | 8 mL | |
3/4 cup | arborio rice | 150 g | |
16 g | Gorgonzola cheese, or other creamy blu cheese, cut into pieces | ||
2 tbsp | Parmesan cheese, grated | 6 g | |
ground pepper to taste [optional] |
A pressure-cooker will reduce the risotto cooking time to 7 min. The quantities given here are based on this recipe served as main course.
per 1 serving (280 g)
Amount % Daily Value |
Calories 290 |
Fat 6 g 9 % |
Saturated
2.3 g
11 % |
Cholesterol 10 mg |
Sodium 160 mg 7 % |
Carbohydrate 55 g 18 % |
Fibre 2 g 8 % |
Sugars 1 g |
Net Carbs 53 g |
Protein 8 g |
Vitamin A 4 % |
Vitamin C 36 % |
Calcium 10 % |
Iron 6 % |
Food Group | Exchanges |
---|---|
Vegetables | ½ |
Meat and Alternatives | ½ |
Fats | 1 |