Rice and Chanterelle Stew

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Rice and Chanterelle Stew
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Health Score:
6,7 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
641
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie641 kcal(31 %)
Protein19.68 g(20 %)
Fat30.6 g(26 %)
Carbohydrates70.5 g(47 %)
Sugar added0 g(0 %)
Roughage9.89 g(33 %)
Vitamin A927.53 mg(115,941 %)
Vitamin D0.21 μg(1 %)
Vitamin E0.67 mg(6 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.11 mg(10 %)
Niacin1.62 mg(14 %)
Vitamin B₆0.09 mg(6 %)
Folate18.27 μg(6 %)
Pantothenic acid0.23 mg(4 %)
Biotin1.57 μg(3 %)
Vitamin B₁₂0.56 μg(19 %)
Vitamin C28.74 mg(30 %)
Potassium163.3 mg(4 %)
Calcium513.72 mg(51 %)
Magnesium19.56 mg(7 %)
Iron3.78 mg(25 %)
Iodine0.9 μg(0 %)
Zinc1.05 mg(13 %)
Saturated fatty acids14.89 g
Cholesterol69.72 mg

Ingredients

for
4
Ingredients
4 cups vegetable stock
2 tablespoons olive oil
¼ cup butter
1 onion (finely chopped)
2 carrots (sliced lengthways)
1 ½ cups Risotto (Arborio)
cup dry white wine
8 cups Wild mushroom (e. g. chanterelles, porcini mushrooms, bay boletes, chopped if necessary)
2 scallions (sliced)
1 ¼ cups strong, hard Cheese (e. g. mountain cheese, grated)
2 tablespoons parsley (chopped)
How healthy are the main ingredients?
olive oilparsleyonioncarrot

Preparation steps

1.
Bring the stock to the boil and then keep warm on the lowest heat.
2.
Heat 1 tbsp oil and 1 tbsp butter in a pot and fry the onion. Add the carrots and the rice. Fry for a few minutes, stirring continuously until it starts to pop. Add the wine and allow almost all the liquid to be absorbed by the rice. Add 1 ladle of stock and allow the rice to absorb the liquid, stirring occasionally. Add another ladle and continue like this until the rice is cooked - approx. 17 minutes.
3.
Heat the remaining oil in a pan and fry the mushrooms until soft. Add the spring onions and fry for another 2-3 minutes. Season well with salt and ground black pepper.
4.
Remove the risotto from the heat and stir in the remaining butter and 50 g cheese. Stir in the mushroom mixture and season to taste. Garnish with parsley and the remaining cheese and serve immediately.