Mushroom Risotto
Nutritional values
(Percentage of daily recommendation)
| Calorie | 556 cal. | (26 %) | ||
| Protein | 15.13 g | (15 %) | ||
| Fat | 17.2 g | (15 %) | ||
| Carbohydrates | 82.1 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.01 g | (20 %) |
| Vitamin A | 312.44 mg | (39,055 %) | ||
| Vitamin D | 0.21 μg | (1 %) | ||
| Vitamin E | 0.2 mg | (2 %) | ||
| Vitamin B₁ | 0.04 mg | (4 %) | ||
| Vitamin B₂ | 0.18 mg | (16 %) | ||
| Niacin | 2.99 mg | (25 %) | ||
| Vitamin B₆ | 0.22 mg | (16 %) | ||
| Folate | 34.84 μg | (12 %) | ||
| Pantothenic acid | 0.74 mg | (12 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0.16 μg | (5 %) | ||
| Vitamin C | 23.4 mg | (25 %) | ||
| Potassium | 325.42 mg | (8 %) | ||
| Calcium | 191.31 mg | (19 %) | ||
| Magnesium | 47.24 mg | (16 %) | ||
| Iron | 1.39 mg | (9 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.91 mg | (11 %) | ||
| Saturated fatty acids | 6.65 g | |||
| Cholesterol | 23.76 mg |
Ingredients
- Ingredients
- 1 onion
- 2 Tbsps sesame oil
- 2 Tbsps butter
- 350 grams Arborio rice
- 150 milliliters dry white wine
- salt
- peppers
- 1 l Vegetable broth (or chicken stock)
- 150 grams Water spinach
- 150 grams shiitake mushrooms
- 50 grams freshly grated Parmesan
Preparation steps
Peel onion and chop finely. Heat 1 tablespoon of oil and 1 tablespoon of butter in a hot pot and sauté onions until translucent. Add risotto rice and sauté briefly. Add white wine and cook, stirring, until wine is absorbed. Add hot broth until rice is just covered and cook rice, stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
Rinse spinach and shake dry. If lower stems are too hard, trim the ends. Cut stalks into pieces and leaves into strips. Clean mushrooms and cut into strips. Heat remaining oil in a pan and saute spinach and mushrooms for 2-3 minutes. Season with salt and pepper.
Mix remaining butter and parmesan into risotto and season with salt and pepper. Place risootto into bowls, top with mushroom mixture and serve.
