Porcini Risotto with Scamorza Cheese
(0 votes)
(0 votes)
Health Score:
79 / 100
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)
(Percentage of daily recommendation)
| Calorie | 629 cal. | (30 %) | ||
| Protein | 27.4 g | (28 %) | ||
| Fat | 17.36 g | (15 %) | ||
| Carbohydrates | 84.84 g | (57 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.75 g | (33 %) |
more nutritional values
| Vitamin A | 264.9 mg | (33,113 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.45 mg | (4 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 0.4 mg | (3 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 44.08 μg | (15 %) | ||
| Pantothenic acid | 0.05 mg | (1 %) | ||
| Biotin | 0.02 μg | (0 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 6.76 mg | (7 %) | ||
| Potassium | 168.75 mg | (4 %) | ||
| Calcium | 241.3 mg | (24 %) | ||
| Magnesium | 23.7 mg | (8 %) | ||
| Iron | 8.89 mg | (59 %) | ||
| Iodine | 0.42 μg | (0 %) | ||
| Zinc | 0.2 mg | (3 %) | ||
| Saturated fatty acids | 5.79 g | |||
| Cholesterol | 26.79 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 150 grams Porcini mushroom
- 1 handful baby Spinach
- 1 shallot
- 2 Tbsps olive oil
- 300 grams Arborio rice
- 200 milliliters dry white wine
- salt
- peppers (freshly ground)
- 150 grams Scamorza
- 2 Tbsps freshly chopped Fresh herbs (parsley and chervil)
- 750 milliliters Vegetable broth
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.
