Lemony Risotto with Porcini and Button Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 481 cal. | (23 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 80 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 24.1 μg | (40 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 35 μg | (12 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 443 mg | (11 %) | ||
| Calcium | 102 mg | (10 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 134 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 10 grams dried Porcini mushroom
- 250 grams button Mushroom
- 1 onion
- 2 garlic cloves
- 2 Tbsps butter
- 400 grams Arborio rice
- 750 milliliters Vegetable broth
- 2 Tbsps chopped parsley
- 1 tsp grated Lemon peel
- 1 Tbsp lemon juice
- 50 grams Fontina cheese
- salt
- freshly ground peppers
Preparation steps
Cover porcini mushrooms in a bowl with 250 ml (approximately 1 cup) of lukewarm water and let soak for 30 minutes. Then lift out and finely dice. Strain the soaking liquid through a sieve and reserve.
Clean and finely dice the mushrooms. Peel onion and garlic and chop finely.
In a saucepan heat 1 tablespoon butter, add the mushrooms, onion and garlic and saute until the onion is translucent. Stir in the rice until well coated.
Mix together the mushroom soaking liquid and the broth. Add a ladleful of the liquid to the rice and cook, stirring until absorbed. Repeat this process, stirring until the rice is creamy but with a slight bite and most, or all of the liquid has been absorbed.
Dice the cheese. Stir the parsley, lemon zest and juice, cheese and the remaining butter into the risotto and season with salt and pepper.
