Mushroom Risotto
(2 votes)
(2 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
456
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 456 cal. | (22 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 26.3 μg | (44 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.2 mg | (93 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 26.7 μg | (59 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 754 mg | (19 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 42 μg | (21 %) | ||
| Zinc | 2.5 mg | (31 %) | ||
| Saturated fatty acids | 7.4 g | |||
| Uric acid | 148 mg | |||
| Cholesterol | 25 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams button Mushroom
- 1 shallot
- 1 garlic clove
- 2 Tbsps butter
- 250 grams Arborio rice
- 200 milliliters dry white wine
- 800 milliliters Vegetable broth
- 200 grams mixed Mushrooms (such as: trumpet mushrooms, porcini, shiitake, etc.)
- olive oil
- 1 tsp thyme
- 4 Tbsps freshly grated Parmesan
Preparation steps
1.
Rinse and thinly slice mushrooms.
2.
Peel and mince shallot and garlic. Heat butter in a pan and cook shallots and garlic. Add rice and mushrooms, sauté briefly and deglaze with wine. Stir until wine is fully absorbed. Add a little broth and stir until fully absorbed. Add a little more broth and repeat until all broth has been absorbed, giving rice a creamy consistency.
3.
Rinse and chop mixed mushrooms. Heat 2 tablespoons oil in a pan and cook mushrooms. Season with salt, pepper and thyme.
4.
Fold parmesan into risotto and season with salt and pepper. Put onto warmed plates, garnish with fried mushrooms and serve.
