Risotto with Wild Mushrooms
(0 votes)
(0 votes)
Health Score:
76 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 50 min.
Ready in
Calories:
441
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 441 cal. | (21 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.1 g | (24 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3 μg | (15 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 4 μg | (7 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 41 μg | (14 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 20 μg | (44 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 605 mg | (15 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 6 mg | (40 %) | ||
| Iodine | 13 μg | (7 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 5 g | |||
| Uric acid | 129 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 4 shallots
- 2 Tbsps olive oil
- 300 grams Arborio rice
- 250 milliliters dry white wine
- salt
- freshly ground peppers
- 2 bay leaves
- 500 milliliters Vegetable broth
- 250 grams Chanterelle
- 200 grams Porcini mushroom
- 2 Tbsps butter
- 2 pinches Ground nutmeg
- 2 Tbsps scallions
Preparation steps
1.
Peel shallots and cut into small cubes. Heat olive oil in a saucepan and saute shallots until soft. Add risotto rice and saute until translucent. Add white wine and cook, stirring occasionally, until rice has absorbed all wine. Season with salt, pepper and bay leaves.
2.
Add hot broth until rice is just covered and cook rice, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 15-20 minutes, stirring frequently.
3.
Clean mushrooms and cut porcini into small pieces. Heat butter in a pan and saute mushrooms for about 5 minutes, stirring occasionally. Season with salt and nutmeg. Combine risotto with mushrooms and chives, remove bay leaves and season to taste. Serve.
