Mushroom and Shrimp Rice

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Mushroom and Shrimp Rice
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
790
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie790 kcal(38 %)
Protein48.77 g(50 %)
Fat24.2 g(21 %)
Carbohydrates86.63 g(58 %)
Sugar added0 g(0 %)
Roughage17.64 g(59 %)
Vitamin A134.45 mg(16,806 %)
Vitamin D0.09 μg(0 %)
Vitamin E0.91 mg(8 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.06 mg(5 %)
Niacin2.93 mg(24 %)
Vitamin B₆0.12 mg(9 %)
Folate10.74 μg(4 %)
Pantothenic acid0.25 mg(4 %)
Vitamin B₁₂0.63 μg(21 %)
Vitamin C2.31 mg(2 %)
Potassium106.37 mg(3 %)
Calcium238 mg(24 %)
Magnesium21.04 mg(7 %)
Iron23.32 mg(155 %)
Zinc0.87 mg(11 %)
Saturated fatty acids9.28 g
Cholesterol94.92 mg

Ingredients

for
4
Ingredients
2 tablespoons olive oil
1 shallot (finely chopped)
1 garlic (finely chopped)
1 ⅔ cups Risotto
cup dry white wine
4 cups vegetable stock
3 tablespoons butter
3 cups fresh Porcini mushroom (sliced)
1 cup King prawn (peeled, entrails removed, ready to cook, chopped)
0.333 cup fresh Parmesan (grated)
4 sprigs parsley (finely chopped)
How healthy are the main ingredients?
Porcini mushroomolive oilParmesanparsleyshallotgarlic

Preparation steps

1.
Heat the oil in a pot and fry the shallot and the garlic. Add the rice, fry for a few minutes and then add the wine.
2.
Reduce almost completely, add enough stock to cover the rice and allow the liquid to be absorbed, stirring continuously. Keep adding stock until there is none left and the rice is al dente. (Approx. 20 min).
3.
Heat 1 tbsp butter in a pan and fry the mushrooms until all the liquid has evaporated.
4.
Add the prawns, season with salt and ground black pepper and stir into the rice along with the remaining butter, the cheese and the parsley.
5.
Season to taste and serve in bowls.