Mushroom Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 619 cal. | (29 %) | ||
| Protein | 19.58 g | (20 %) | ||
| Fat | 21.64 g | (19 %) | ||
| Carbohydrates | 83.31 g | (56 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.55 g | (22 %) |
| Vitamin A | 150.33 mg | (18,791 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 0.38 mg | (3 %) | ||
| Vitamin B₁ | 0.03 mg | (3 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 1.79 mg | (15 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 10.06 μg | (3 %) | ||
| Pantothenic acid | 0.17 mg | (3 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0.26 μg | (9 %) | ||
| Vitamin C | 6.16 mg | (6 %) | ||
| Potassium | 109.93 mg | (3 %) | ||
| Calcium | 262.16 mg | (26 %) | ||
| Magnesium | 18.7 mg | (6 %) | ||
| Iron | 3.57 mg | (24 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.69 mg | (9 %) | ||
| Saturated fatty acids | 10.99 g | |||
| Cholesterol | 44.13 mg |
Ingredients
- Ingredients
- 50 grams dried Porcini mushroom
- 600 milliliters Vegetable broth
- 1 onion
- 3 thyme
- 4 Tbsps butter
- 1 Tbsp olive oil
- 350 grams Arborio rice
- 120 milliliters dry white wine
- 80 grams grated Parmesan
- salt
- freshly ground peppers
- 1 splash lemon juice
Preparation steps
Soak mushrooms in a bowl with approximately 400 ml (approximately 13 1/2 ounces) of cold water for about 15 minutes.
Meanwhile, boil broth once in a pot and keep warm over low heat. Peel onion and chop finely. Pluck thyme leaves from the stems and finely chop.
Drain soaking water from mushrooms through a sieve and add to broth. Rinse mushrooms and chop.
Heat 2 tablespoons butter and oil in a saucepan. Saute onions in the saucepan until translucent, add rice, mushrooms and thyme and cook for 1-2 minutes until rice looks translucent. Then deglaze the saucepan with white wine and add 1-2 cups broth. Let simmer, stirring constantly, let rice absorb broth, then add more. Continue this process for about 17 minutes until rice is tender but still is al dente. Then stir in 40 grams (approximately 1 1/2 ounces) Parmesan and remaining butter and season with salt, pepper and lemon juice.
Transfer to plates, garnish with some coarse pepper and a little parmesan on it and enjoy immediately.
