Mushroom Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 498 cal. | (24 %) | ||
| Protein | 16.66 g | (17 %) | ||
| Fat | 13.82 g | (12 %) | ||
| Carbohydrates | 75.86 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.75 g | (23 %) |
| Vitamin A | 76.39 mg | (9,549 %) | ||
| Vitamin D | 0.06 μg | (0 %) | ||
| Vitamin E | 0.21 mg | (2 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.07 mg | (6 %) | ||
| Niacin | 1.24 mg | (10 %) | ||
| Vitamin B₆ | 0.11 mg | (8 %) | ||
| Folate | 15.46 μg | (5 %) | ||
| Pantothenic acid | 0.16 mg | (3 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 0.16 μg | (5 %) | ||
| Vitamin C | 5.61 mg | (6 %) | ||
| Potassium | 131.53 mg | (3 %) | ||
| Calcium | 171.42 mg | (17 %) | ||
| Magnesium | 14.38 mg | (5 %) | ||
| Iron | 3.45 mg | (23 %) | ||
| Iodine | 1.5 μg | (1 %) | ||
| Zinc | 0.49 mg | (6 %) | ||
| Saturated fatty acids | 6.05 g | |||
| Cholesterol | 23.76 mg |
Ingredients
- Ingredients
- 50 grams dried Porcini mushroom
- 300 grams Arborio rice
- 2 small onions
- 2 Tbsps butter
- 500 milliliters hot Vegetable broth (plus more as needed)
- 50 milliliters white wine
- 50 grams grated Parmesan
- 2 Tbsps chopped Pine nuts
- salt
- peppers
- Dried-porcini powder (to taste)
- parsley (chiffonade)
- fried Porcini mushroom (for garnish)
Preparation steps
Place the porcini mushrooms in 300 ml (approximately 10 ounces) of water and soak for 10 minutes. Peel the onions, cut in half, and finely dice. Drain the mushrooms, reserving the soaking liquid, and finely chop. Heat the butter in a pan, and sauté the onions. Add the rice and sauté briefly. Add the wine and bring to a boil, stirring constantly. Mix in some of the broth and return to a boil. Cook until the liquid has evaporated. Add the mushrooms, and some of the soaking liquid. Cook until the liquid has evaporated. Repeat the process with the broth and the mushroom soaking liquid until the rice is al dente. This process should take about 20 minutes. Mix in half of the parmesan and the pine nuts, and stir until combined. Season to taste with salt, pepper, and porcini powder.
Place the risotto on warmed plates. Garnish with the remaining parmesan cheese and fried mushrooms, and serve.
