Risotto with Chanterelles
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(0 votes)
Health Score:
83 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
441
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 441 cal. | (21 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 70 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 5.4 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.1 mg | (68 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 27 μg | (9 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 12.7 μg | (28 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 356 mg | (9 %) | ||
| Calcium | 82 mg | (8 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 4.4 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 12 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams fresh Chanterelle
- 350 grams Arborio rice
- 1 finely chopped onion
- 2 finely chopped garlic cloves
- 1 tsp Dried-porcini powder
- Extra-virgin olive oil
- butter
- 750 milliliters vegetable stock
- grated Parmesan
- salt (to taste)
- freshly ground peppers (to taste)
Preparation steps
1.
Clean the chanterelles and coarsely chop.
2.
Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat oil in a pot over medium heat and sauté onion and garlic until translucent. Stir in chanterelles and porcini powder. Stir in rice. Ladle in about 150 ml (approximately 3/4 cup) of hot broth and cook stirring frequently, until almost all liquid is absorbed. Continue to add broth in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.
3.
Stir in 1 tablespoon butter and 2 tablespoons grated Parmesan cheese. Season with salt and pepper. Transfer to plates and sprinkle with plenty of Parmesan cheese and serve immediately.
