Mushroom Risotto

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Mushroom Risotto
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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)
Calorie520 cal.(25 %)
Protein17 g(17 %)
Fat18 g(16 %)
Carbohydrates66 g(44 %)
Sugar added0 g(0 %)
Roughage5.5 g(18 %)
Vitamin A1 mg(125 %)
Vitamin D1 μg(5 %)
Vitamin E0.9 mg(8 %)
Vitamin K21.7 μg(36 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.3 mg(27 %)
Niacin7.1 mg(59 %)
Vitamin B₆0.4 mg(29 %)
Folate51 μg(17 %)
Pantothenic acid1.8 mg(30 %)
Biotin12.3 μg(27 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C21 mg(22 %)
Potassium636 mg(16 %)
Calcium359 mg(36 %)
Magnesium59 mg(20 %)
Iron2 mg(13 %)
Iodine37 μg(19 %)
Zinc3.1 mg(39 %)
Saturated fatty acids11.5 g
Uric acid114 mg
Cholesterol45 mg
Complete sugar5 g

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)
How healthy are the main ingredients?
ParmesanonioncarrotsaltChives

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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