Mushroom Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 519 cal. | (25 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.7 g | (22 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 9.9 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 10.4 mg | (87 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 34 μg | (11 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 15.4 μg | (34 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 438 mg | (11 %) | ||
| Calcium | 267 mg | (27 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 3.7 mg | (46 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 156 mg | |||
| Cholesterol | 33 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 2 onions
- 300 grams Porcini mushroom
- 2 sprigs parsley
- 2 Tbsps olive oil
- 2 Tbsps butter
- 350 grams Arborio rice
- 1 l Vegetable broth (or meat or chicken broth)
- 80 grams freshly grated Parmesan
- salt
- freshly ground peppers
Preparation steps
Peel the onions and chop finely. Clean the mushrooms and cut into bite-size pieces. Rinse the parsley, shake dry, pluck the leaves and finely chop.
Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat butter in a pot over medium heat and saute onion until translucent. Add the risotto and saute briefly. Add white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently. Stir in the remaining butter and a half of the Parmesan. Season with salt and pepper.
Heat the olive oil and saute the mushrooms until golden brown just before serving. Season with salt and pepper. Set aside a few mushrooms for garnish. Stir the remaining mushrooms and parsley into the risotto.
Transfer to plates and serve topped with the reserved mushrooms and the remaining Parmesan.
