Mixed Mushroom Rice Dish

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Mixed Mushroom Rice Dish
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
437
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie437 kcal(21 %)
Protein12.98 g(13 %)
Fat24.08 g(21 %)
Carbohydrates36.23 g(24 %)
Sugar added0 g(0 %)
Roughage0.82 g(3 %)
Vitamin A147.51 mg(18,439 %)
Vitamin D0.18 μg(1 %)
Vitamin E0.39 mg(3 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.5 mg(45 %)
Niacin5.64 mg(47 %)
Vitamin B₆0.16 mg(11 %)
Folate26.69 μg(9 %)
Pantothenic acid1.44 mg(24 %)
Vitamin B₁₂0.32 μg(11 %)
Vitamin C2.74 mg(3 %)
Potassium463.02 mg(12 %)
Calcium274.87 mg(27 %)
Magnesium22.56 mg(8 %)
Iron1.14 mg(8 %)
Zinc1.56 mg(20 %)
Saturated fatty acids11.46 g
Cholesterol46.77 mg
Author of this recipe:
How healthy are the main ingredients?
Mushroomshallotgarlicparsley

Ingredients

for
4
Ingredients
4 cups
Mixed Mushrooms (chanterelles, chestnuts, white button)
1
2 cloves
3 stalks
parsley (flat leaf)
2 tablespoons
1 ⅔ cups
cup
3 cups
¼ cup
peppers (freshly ground)
1 tablespoon
chopped, fresh rosemary
1 tablespoon
freshly chopped thyme
½ cup

Preparation steps

1.
Clean the mushrooms and slice them into bite size pieces.
2.
Peel the shallot and the garlic. Chop finely.
3.
Wash the parsley and shake to remove excess water. Remove the leaves and chop finely.
4.
Heat the oil in a pan and saute the shallot and garlic until transparent. Add the rice, saute briefly and add half the wine. Allow the wine to be absorbed completely. Add the remaining wine and wait until the wine is absorbed.
5.
Add enough broth to the rice so that is just covered. While stirring occasionally wait for almost all the broth to be absorbed then add more broth. Repeat the process until all the broth has been used (it should take 20-25 minutes) and the rice is tender but still slightly firm.
6.
Melt 30 g of the butter in a hot saucepan. Saute the mushrooms for 3-5 minutes. Season with salt, pepper and the herbs.
7.
Mix the mushroom mixture, parmesan and remaining butter into the risotto. Season to taste and place onto warm plates. Garnish with parsley and serve.