Mushroom Risotto

0
Average: 0 (0 votes)
(0 votes)
Mushroom Risotto
share Share
print
bookmark_border Copy URL
Health Score:
4,3 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
816
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie816 kcal(39 %)
Protein39.5 g(40 %)
Fat21.8 g(19 %)
Carbohydrates118 g(79 %)
Sugar added0 g(0 %)
Roughage17.01 g(57 %)
Vitamin A97.2 mg(12,150 %)
Vitamin D0.1 μg(1 %)
Vitamin E0.23 mg(2 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.09 mg(8 %)
Niacin1.81 mg(15 %)
Vitamin B₆0.11 mg(8 %)
Folate16.62 μg(6 %)
Pantothenic acid0.19 mg(3 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂0.25 μg(8 %)
Vitamin C6.59 mg(7 %)
Potassium132.37 mg(3 %)
Calcium276.54 mg(28 %)
Magnesium16.69 mg(6 %)
Iron16.28 mg(109 %)
Iodine1.5 μg(1 %)
Zinc0.69 mg(9 %)
Saturated fatty acids8.15 g
Cholesterol28.86 mg

Ingredients

for
4
Ingredients
2
300 grams
2 sprigs
2 tablespoons
2 tablespoons
350 grams
1 liter
Vegetable broth (or meat or chicken broth)
80 grams
freshly grated Parmesan
freshly ground Pepper

Preparation steps

1.

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.

2.

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.

3.

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.  

4.

Transfer to plates and serve topped with the reserved mushrooms and the remaining Parmesan.