Mushroom Risotto

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Mushroom Risotto
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Health Score:
71 / 100
Difficulty:
moderate
Difficulty
Preparation:
40 min.
Preparation
Calories:
469
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie469 cal.(22 %)
Protein13 g(13 %)
Fat17 g(15 %)
Carbohydrates60 g(40 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A0.1 mg(13 %)
Vitamin D1.2 μg(6 %)
Vitamin E0.8 mg(7 %)
Vitamin K9.9 μg(17 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.3 mg(27 %)
Niacin6.3 mg(53 %)
Vitamin B₆0.2 mg(14 %)
Folate24 μg(8 %)
Pantothenic acid1.7 mg(28 %)
Biotin11.1 μg(25 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C4 mg(4 %)
Potassium384 mg(10 %)
Calcium206 mg(21 %)
Magnesium44 mg(15 %)
Iron1.7 mg(11 %)
Iodine27 μg(14 %)
Zinc2.4 mg(30 %)
Saturated fatty acids9.7 g
Uric acid101 mg
Cholesterol37 mg
Complete sugar1 g

Ingredients

for
4
Ingredients
300 grams Arborio rice (z. B. Vialone, Arborio)
200 grams mixed Mushrooms (Chanterelles, mushrooms with chestnuts)
2 shallots (finely chopped)
1 garlic clove
1 bay leaf
1 tsp Dried-porcini powder
1 Tbsp olive oil
2 Tbsps butter
125 milliliters dry white wine
700 milliliters hot vegetable stock
salt
freshly ground peppers
60 grams freshly grated Parmesan
butter
How healthy are the main ingredients?
MushroomParmesanolive oilshallotgarlic clovesalt

Preparation steps

1.

Clean mushrooms and cut in half or quarters, depending on size. In a saucepan, heat the chicken stock.

2.

Heat the oil in a saucepan. Press the garlic through a garlic press. Peel and finely chop the shallots. Saute the garlic, shallots,  bay leaf and porcini powder until the shallots are translucent. Add the rice, stirring to coat, then pour in the wine and let it boil until absorbed.

3.

Add 1/4 of the hot chicken stock and cook, stirring until absorbed. Continue gradually adding hot broth and stirring the rice until the rice is creamy with a little bite, about 25 minutes.

4.

Heat the butter in a skillet, add the mushrooms in batches until tender. Season with salt and pepper and stir into the risotto along with the Parmesan and 1 teaspoon butter and season with salt and pepper. Serve immediately.

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