Mushroom Risotto
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
520
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 520 cal. | (25 %) | ||
| Protein | 17 g | (17 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 66 g | (44 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
more nutritional values
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 21.7 μg | (36 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.1 mg | (59 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 51 μg | (17 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 12.3 μg | (27 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 636 mg | (16 %) | ||
| Calcium | 359 mg | (36 %) | ||
| Magnesium | 59 mg | (20 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 11.5 g | |||
| Uric acid | 114 mg | |||
| Cholesterol | 45 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 200 grams Rutabaga
- 2 carrots
- 150 grams button Mushroom
- 3 Tbsps butter
- 300 grams Arborio rice
- 150 milliliters dry white wine
- 800 milliliters Vegetable broth
- salt
- freshly ground peppers
- 100 grams Parmesan
- Chives (for garnish)
Preparation steps
1.
Peel and finely dice the onion. Peel the rutabaga and the carrot, and julienne. Clean and thinly slice the mushrooms. Heat 1 tablespoon of butter in a pan, and sauté the vegetables for 1-2 minutes. Add the rice and sauté briefly. Deglaze with the wine, and add enough wine to just cover the rice. Simmer gently, stirring occasionally. Once the broth has been absorbed, add more broth. Repeat the process until the broth has been used, and the rice is al dente and has a creamy consistency. Season to taste with salt and pepper.
2.
Finely grate the parmesan cheese. Add half of the cheese and the remaining butter into the risotto. Transfer the risotto to serving plates. Garnish with the remaining cheese, chives, and freshly ground black pepper.
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