Porcini Risotto with Scamorza Cheese

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Porcini Risotto with Scamorza Cheese
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Health Score:
6,1 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
629
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie629 kcal(30 %)
Protein27.4 g(28 %)
Fat17.36 g(15 %)
Carbohydrates84.84 g(57 %)
Sugar added0 g(0 %)
Roughage9.75 g(33 %)
Vitamin A264.9 mg(33,113 %)
Vitamin D0 μg(0 %)
Vitamin E0.45 mg(4 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.05 mg(5 %)
Niacin0.4 mg(3 %)
Vitamin B₆0.08 mg(6 %)
Folate44.08 μg(15 %)
Pantothenic acid0.05 mg(1 %)
Biotin0.02 μg(0 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C6.76 mg(7 %)
Potassium168.75 mg(4 %)
Calcium241.3 mg(24 %)
Magnesium23.7 mg(8 %)
Iron8.89 mg(59 %)
Iodine0.42 μg(0 %)
Zinc0.2 mg(3 %)
Saturated fatty acids5.79 g
Cholesterol26.79 mg

Ingredients

for
4
Ingredients
150 grams Porcini mushroom
1 handful baby Spinach
1 shallot
2 tablespoons olive oil
300 grams Arborio rice
200 milliliters dry white wine
salt
peppers (freshly ground)
150 grams Scamorza
2 tablespoons freshly chopped Fresh herbs (parsley and chervil)
750 milliliters Vegetable broth
How healthy are the main ingredients?
Porcini mushroomSpinacholive oilshallotsalt

Preparation steps

1.

Clean mushrooms and cut into thin slices. Rinse and spin dry spinach. Peel shallot and finely chop. Heat oil in a pan and saute shallot until translucent. Add rice, mix and saute for a few minutes. Deglaze pan with wine and remove from heat. Add mushrooms and spinach, mix. Season with salt and pepper. Divide rice between 4 sheets of parchment paper. Cut cheese into slices and top rice with them. Sprinkle with herbs and season with salt and pepper. Pull up papers' edges and add broth to all four portions. Seal portions well and place on a baking sheet. Bake in preheated oven at 200°C (approximately 400°F) for 20 minutes.

2.

Remove from oven, place on plates and open paper. Serve.