Mushroom Risotto
(0 votes)
(0 votes)
Health Score:
70 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 55 min.
Ready in
Calories:
471
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 471 cal. | (22 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.8 μg | (9 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 12.1 μg | (20 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.4 mg | (70 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 14.1 μg | (31 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 424 mg | (11 %) | ||
| Calcium | 367 mg | (37 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2.8 mg | (35 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 94 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 scallions
- 1 Tbsp butter
- 200 grams Arborio rice
- 50 milliliters white wine
- 400 milliliters Vegetable broth
- 300 grams Mushrooms (such as chanterelles)
- clarified butter (for cooking)
- salt
- freshly ground peppers
- 150 grams Gruyere
- Basil (for garnishing)
Preparation steps
1.
Rinse and dry scallions, cut into thin slices. heat 1 tablespoon of butter in a pan and saute scallions. Add rice and saute until translucent. Deglaze pan with wine. Cook, stirring, until all wine is absorbed. Add hot broth and cook rice, 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.
2.
Clean mushrooms, cut into smaller pieces. Heat butter in a pan and saute.
3.
Combine rice with mushrooms. Add 100 grams (approximately 3.5 ounces) of cheese and 1 tablespoon of butter, season with salt and pepper.
4.
Place risotto on plates, garnish with grated cheese and basil leaves. Serve.
