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Ingredients
for
4
Mushroom Risotto
15 min., ready in 40 min.
Time:
520
calories
Calories:
Health Score:
79 / 100
Ingredientsfor
- 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
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.
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 %) |