Classic Vegetarian Dish
Porcini Mushroom Risotto
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 1 hr 5 min.
Ready in
Calories:
451
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 451 cal. | (21 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 10 g | (9 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.5 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 3.8 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 16 μg | (5 %) | ||
| Pantothenic acid | 0.9 mg | (15 %) | ||
| Biotin | 4.8 μg | (11 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 2 mg | (2 %) | ||
| Potassium | 219 mg | (5 %) | ||
| Calcium | 111 mg | (11 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 1.5 mg | (10 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 3.7 g | |||
| Uric acid | 90 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 25 grams dried Porcini mushroom
- 1 onion
- 3 garlic cloves
- 2 Tbsps olive oil
- 350 grams Arborio rice
- 150 milliliters dry white wine
- 800 milliliters Vegetable broth
- 60 grams freshly grated Fontina cheese
- 1 tsp thyme
- salt
- freshly ground peppers
Preparation steps
1.
Soak porcini mushrooms in 150 ml (approximately 2/3 cup) of warm water. Drain, collecting the soaking water. Cut the mushrooms into thin strips.
2.
Peel the onion and garlic, finely chop the onion and sauté with the garlic in a pan with oil until golden brown. Add the rice and mushrooms, sauté briefly and deglaze with the wine. Cook, stirring frequently, until almost all liquid is absorbed. Add the mushroom soaking water and cook, stirring frequently, until almost all liquid is absorbed. Gradually add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently. Stir in cheese and thyme and cook until cheese melts. Season the risotto with salt and pepper and serve in bowls.
