Mushroom Risotto

4.666665
Average: 4.7 (3 votes)
(3 votes)
Mushroom Risotto
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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)
Calorie456 cal.(22 %)
Protein15 g(15 %)
Fat18 g(16 %)
Carbohydrates50 g(33 %)
Sugar added0 g(0 %)
Roughage4.3 g(14 %)
Vitamin A0.1 mg(13 %)
Vitamin D3.1 μg(16 %)
Vitamin E1.3 mg(11 %)
Vitamin K26.3 μg(44 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.7 mg(64 %)
Niacin11.2 mg(93 %)
Vitamin B₆0.2 mg(14 %)
Folate46 μg(15 %)
Pantothenic acid3.7 mg(62 %)
Biotin26.7 μg(59 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C8 mg(8 %)
Potassium754 mg(19 %)
Calcium161 mg(16 %)
Magnesium54 mg(18 %)
Iron3 mg(20 %)
Iodine42 μg(21 %)
Zinc2.5 mg(31 %)
Saturated fatty acids7.4 g
Uric acid148 mg
Cholesterol25 mg
Complete sugar1 g

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
How healthy are the main ingredients?
MushroomParmesanthymeshallotgarlic cloveolive oil

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.

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