Mushroom Risotto

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Mushroom Risotto
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Health Score:
6,6 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
547
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie547 kcal(26 %)
Protein18.48 g(19 %)
Fat15.99 g(14 %)
Carbohydrates77.67 g(52 %)
Sugar added0 g(0 %)
Roughage6.35 g(21 %)
Vitamin A802.66 mg(100,333 %)
Vitamin D0.12 μg(1 %)
Vitamin E0.46 mg(4 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.12 mg(11 %)
Niacin2.45 mg(20 %)
Vitamin B₆0.14 mg(10 %)
Folate20.07 μg(7 %)
Pantothenic acid0.27 mg(5 %)
Biotin1.36 μg(3 %)
Vitamin B₁₂0.32 μg(11 %)
Vitamin C18.8 mg(20 %)
Potassium259.27 mg(6 %)
Calcium342.04 mg(34 %)
Magnesium28.69 mg(10 %)
Iron1.05 mg(7 %)
Iodine0.75 μg(0 %)
Zinc0.93 mg(12 %)
Saturated fatty acids9.51 g
Cholesterol39.9 mg

Ingredients

for
4
Ingredients
1 onion
200 grams Rutabaga
2 carrots
150 grams button Mushroom
3 tablespoons 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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