Mushroom Risotto with Fried Pumpkin

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Mushroom Risotto with Fried Pumpkin
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Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
510
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie510 cal.(24 %)
Protein13 g(13 %)
Fat21 g(18 %)
Carbohydrates58 g(39 %)
Sugar added0 g(0 %)
Roughage9.2 g(31 %)
Vitamin A0.3 mg(38 %)
Vitamin D1.1 μg(6 %)
Vitamin E2.6 mg(22 %)
Vitamin K40.1 μg(67 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin10.1 mg(84 %)
Vitamin B₆0.5 mg(36 %)
Folate143 μg(48 %)
Pantothenic acid1.8 mg(30 %)
Biotin13.6 μg(30 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C32 mg(34 %)
Potassium896 mg(22 %)
Calcium186 mg(19 %)
Magnesium59 mg(20 %)
Iron3.3 mg(22 %)
Iodine23 μg(12 %)
Zinc2.7 mg(34 %)
Saturated fatty acids10.6 g
Uric acid203 mg
Cholesterol39 mg
Complete sugar8 g

Ingredients

for
4
Ingredients
150 grams Oyster mushrooms
100 grams Porcini mushroom
1 stalk Leeks
1 shallot
1 garlic clove
4 Tbsps butter
250 grams Arborio rice
200 milliliters dry white wine
800 milliliters Vegetable broth
2 Tbsps olive oil
500 grams Pumpkin (such as Muscat)
salt (and)
freshly ground peppers
3 Tbsps freshly grated Parmesan

Preparation steps

1.

Trim the mushrooms. Cut the oyster and porcini mushrooms into thin slices.

2.

Rinse and trim the leeks and also cut into thin slices.

3.

Bring broth to a boil in a small pot, then reduce heat and keep warm. Peel the shallot and garlic, chop finely and cook in a pan with 2 tablespoons of melted butter until translucent. Add the rice, sauté briefly, deglaze with the wine and cook until completely evaporated.

Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook, 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. 

4.

Meanwhile, sauté the leeks with mushrooms in a hot pan with 2 tablespoons oil, season with salt and pepper and remove from the heat.

5.

Cut the pumpkin into thin slices and fry on both sides in a hot pan over medium heat with the remaining butter, then season with salt and pepper.

6.

Mix the mushrooms with leeks and Parmesan into the finished risotto and season with salt and pepper. Serve with the pumpkin slices on plates and garnish as desired.

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