Italian Rice with Funghi

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Italian Rice with Funghi
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Health Score:
7,5 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
889
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie889 kcal(42 %)
Protein66.33 g(68 %)
Fat47.81 g(41 %)
Carbohydrates41.94 g(28 %)
Sugar added0 g(0 %)
Roughage1.93 g(6 %)
Vitamin A303.9 mg(37,988 %)
Vitamin D0.42 μg(2 %)
Vitamin E1.69 mg(14 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.63 mg(57 %)
Niacin33.98 mg(283 %)
Vitamin B₆1.03 mg(74 %)
Folate38.04 μg(13 %)
Pantothenic acid2.49 mg(42 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂1.1 μg(37 %)
Vitamin C8.92 mg(9 %)
Potassium763.27 mg(19 %)
Calcium635.14 mg(64 %)
Magnesium77.94 mg(26 %)
Iron3.23 mg(22 %)
Iodine0.75 μg(0 %)
Zinc3.46 mg(43 %)
Saturated fatty acids22.07 g
Cholesterol199.97 mg

Ingredients

for
4
Ingredients
2 tablespoons olive oil
3 tablespoons butter
1 onion (peeled and finely chopped)
2 cloves garlic (finely chopped)
2 ½ cups button Mushrooms (sliced)
1 tablespoon thyme
2 cups Risotto
cup dry white wine
4 cups chicken (or vegetable stock)
In addition
salt
peppers
3 tablespoons butter
1 ¼ cups Parmesan (grated)
½ bunch parsley (chopped)
2 tablespoons Pesto
2 tablespoons Pine nuts (lightly toasted)
How healthy are the main ingredients?
chickenMushroomParmesanPine nutsolive oilgarlic

Preparation steps

1.
Heat the oil and butter in a large pan and add the onion and garlic. Cook until soft and translucent.
2.
Stir in the mushrooms and thyme and cook for a few minutes until the liquid evaporates.
3.
Add the rice and stir to coat in the butter. Pour in the wine and stir the rice while the wine is absorbed.
4.
Once the wine has cooked in, reduce the heat a little and add the hot stock, a ladleful at a time, stirring fairly continuously. This will give the risotto its creamy texture.
5.
Keep stirring in the stock and tasting the rice. After about 15-20 minutes the rice should be soft but with a slight bite. If you’ve run out of stock before the rice is cooked, simply use water.
6.
Season and remove from the heat. Add the butter and Parmesan (mantecatura) and leave to melt into the risotto.
7.
Stir through the parsley, pesto and pine nuts and serve immediately.