Creamy Mushroom Rice

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Creamy Mushroom Rice
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
478
calories
Calories

Nutritional values

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(9 %)
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

Ingredients

for
4
Ingredients
1 ⅔ cups Risotto
8 cups mixed Wild mushroom (chanterelles, ceps, bay boletes... )
2 onions (finely chopped)
1 clove garlic
1 bay leaf
1 teaspoon Cep powder
1 tablespoon olive oil
2 tablespoons butter
½ cup dry white wine
3 cups hot chicken stock
2 tablespoons parsley (finely chopped)
salt
freshly ground peppers
2 tablespoons clarified butter
fresh Parmesan
How healthy are the main ingredients?
olive oilparsleygarliconionsaltParmesan

Preparation steps

1.
Clean the mushrooms and cut into smaller pieces if necessary.
2.
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.
3.
Sprinkle the rice into the pan and sweat until it looks transparent, then add the wine and cook until it has evaporated.
4.
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.
5.
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.
6.
Serve sprinkled with fresh Parmesan shavings.