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Creamy Mushroom Rice

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Creamy Mushroom Rice
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
478
calories
Calories
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie478 kcal(23 %)
Protein13.59 g(14 %)
Fat16.17 g(14 %)
Carbohydrates68.89 g(46 %)
Sugar added0 g(0 %)
Roughage9.65 g(32 %)
Vitamin A161.47 mg(20,184 %)
Vitamin D0 μg(0 %)
Vitamin E0.36 mg(3 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.04 mg(4 %)
Niacin0.4 mg(3 %)
Vitamin B₆0.12 mg(10 %)
Folate17.69 μg(6 %)
Pantothenic acid0.13 mg(2 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂0.02 μg(1 %)
Vitamin C27.9 mg(29 %)
Potassium153.81 mg(4 %)
Calcium152.45 mg(15 %)
Magnesium11.8 mg(4 %)
Iron4.18 mg(28 %)
Iodine1.5 μg(1 %)
Zinc0.2 mg(3 %)
Saturated fatty acids8.09 g
Cholesterol34.7 mg
Recipe author: EAT SMARTER
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Ingredients
Preparation

Ingredients

for 4 servings
1 ⅔ cups
8 cups
mixed Forest mushroom (chanterelles, ceps, bay boletes... )
2
onions (finely chopped)
1 clove
1
1 teaspoon
Cep powder
1 tablespoon
2 tablespoons
½ cup
3 cups
2 tablespoons
parsley (finely chopped)
freshly ground peppers
2 tablespoons
clarified butter
fresh Parmesan chip
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Preparation

Preparation steps

Step 1/6
Clean the mushrooms and cut into smaller pieces if necessary.
Step 2/6
Heat the chicken stock. Heat the oil and sweat the onions until soft, then add the bay leaf and cep powder and press in the garlic.
Step 3/6
Sprinkle the rice into the pan and sweat until it looks transparent, then add the wine and cook until it has evaporated.
Step 4/6
Add 1/4 of the hot stock and season with salt and pepper. Cook the rice over a very low heat for about 20 minutes, gradually adding more stock as the rice absorbs it. Stir from time to time.
Step 5/6
Quickly fry the mushrooms in clarified butter, in batches if necessary, season with salt and pepper and mix into the creamy risotto with the parsley.
Step 6/6
Serve sprinkled with fresh Parmesan shavings.

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