Mushroom Risotto with Diced Ham
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(0 votes)
Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
401
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 401 cal. | (19 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 15.3 μg | (26 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.4 mg | (78 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 15.8 μg | (35 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 536 mg | (13 %) | ||
| Calcium | 190 mg | (19 %) | ||
| Magnesium | 48 mg | (16 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 140 mg | |||
| Cholesterol | 26 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 1 garlic clove
- olive oil
- 250 grams Arborio rice
- 900 milliliters Vegetable broth
- 100 grams cooked ham
- 300 grams mixed Mushrooms (to taste)
- 40 grams freshly grated Parmesan
- 100 grams Natural yogurt
- salt
- freshly ground peppers
- 2 Tbsps scallions
Preparation steps
1.
Peel shallot and garlic and chop finely. Heat 2 tablespoons of oil in a pan and saute shallot and garlic until soft. Add rice and saute briefly. Add hot broth 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.
2.
Cut ham into cubes.
3.
Clean mushrooms, cut into smaller pieces, if needed. Heat 2 tablespoons of oil in a pan and saute mushrooms for a few minutes, season with salt and pepper.
4.
Mix ham with mushrooms. Add Parmesan and yogurt to risotto, season and arrange in bowls. Sprinkle with chopped chives and top with bacon and mushroom mixture. Serve.
