Oyster Mushroom and Sun-dried Tomato Risotto

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Oyster Mushroom and Sun-dried Tomato Risotto
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Difficulty:
moderate
Difficulty
Preparation:
15 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
491
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie491 kcal(23 %)
Protein19.77 g(20 %)
Fat17.09 g(15 %)
Carbohydrates68.17 g(45 %)
Sugar added0 g(0 %)
Roughage10.03 g(33 %)
Vitamin A92.64 mg(11,580 %)
Vitamin D2.12 μg(11 %)
Vitamin E0.19 mg(2 %)
Vitamin B₁0.43 mg(43 %)
Vitamin B₂1.12 mg(102 %)
Niacin18.48 mg(154 %)
Vitamin B₆0.41 mg(29 %)
Folate120.63 μg(40 %)
Pantothenic acid4.1 mg(68 %)
Vitamin B₁₂0.12 μg(4 %)
Vitamin C4.2 mg(4 %)
Potassium1,600.79 mg(40 %)
Calcium137.85 mg(14 %)
Magnesium80.24 mg(27 %)
Iron5.14 mg(34 %)
Zinc2.79 mg(35 %)
Saturated fatty acids6.19 g
Cholesterol21.3 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
2 tablespoons
1
shallot (finely chopped)
2 cloves
garlic (minced)
2 cups
Oyster mushrooms (brushed cleaned and roughly chopped)
cup
sun-dried tomatoes (soaked in hot water for 10 minutes)
1 cup
½ cup
5 cups
vegetable stock (kept hot on the stove)
¼ cup
Parmesan cheese (finely grated)
2 tablespoons
freshly ground peppers
How healthy are the main ingredients?
olive oilshallotgarlicOyster mushroomSagesalt

Preparation steps

1.
Heat together the oil and butter in a large saucepan set over a medium heat until hot.
2.
Add the shallot, garlic, and mushrooms. Fry gently for 5-6 minutes until softened.
3.
Drain the tomatoes and roughly chop. Add to the saucepan, stirring well.
4.
Add the rice and stir well to coat in the oil and butter. Cook for 3-4 minutes until they start to turn translucent.
5.
Deglaze the saucepan with the wine, increasing the heat to allow it to evaporate almost entirely.
6.
Add a ladle of the hot vegetable stock to the risotto at a time, stirring frequently, until each ladle of stock is absorbed by the rice.
7.
Continue in this fashion, stirring frequently, until all the stock has been absorbed and the rice is soft yet still defined; 30-35 minutes.
8.
Stir through the Parmesan and season the risotto with salt and pepper. Serve with a garnish of sage.