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Risotto with Mushrooms

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Risotto with Mushrooms
444
calories
Calories

Risotto with Mushrooms - An always tasty combination: crunchy mushrooms and earthy rice.

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moderate
Difficulty
40 min.
Preparation
Nutritions
Fat14 g
Saturated Fat Acids4.1 g
Protein16 g
Roughage9.7 g
Sugar added0 g
Calorie444
1 serving contains
Calories444
Protein/g16
Fat/g14
Saturated fatty acids/g4.1
Carbohydrates/g60
Added sugar/g0
Roughage/g9.7
Bread exchange unit5
Cholesterol/mg10
Uric acid/mg154
Vitamin A/mg0.1
Vitamin D/μg3.9
Vitamin E/mg1.7
Vitamin B₁/mg0.1
Vitamin B₂/mg0.5
Niacin/mg12.2
Vitamin B₆/mg0.2
Folate/μg35
Pantothenic acid/mg3.3
Biotin/μg21.3
Vitamin B₁₂/μg0.3
Vitamin C/mg5
Potassium/mg570
Calcium/mg174
Magnesium/mg59
Iron/mg2.8
Iodine/μg24
Zinc/mg3.6

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
50 grams
150 grams
1
2 tablespoons
300 grams
50 milliliters
500 milliliters
1 tablespoon
Pine nuts (about 15 g)
1 piece
Parmesan cheese (about 50 g)
2 sprigs
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Preparation steps

Step 1/6

Ceps in 300 ml of hot water and soak for about 10 minutes. Rinse mushrooms and cut into slices. Peel onion and chop finely.

Step 2/6

Drain porcini. Chop mushrooms to liking. 

Step 3/6

Heat oil in a pan. Braise onion until soft over medium heat. Add rice and sauté.

Step 4/6

Add wine and boil, stirring constantly. Pour 150 ml of vegetable 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.

Step 5/6

Chop pine nuts coarsely and toast in a dry frying pan over medium heat until fragrant. Grate parmesan. Rinse parsley, shake dry and chop leaves.

Step 6/6

Stir half of the parmesan, pine nuts, parsely and mushrooms into the risotto and season with salt and pepper. Season with porcini powder and let sit for 3-4 minutes. Distribute risotto on 4 plates and add remaining parmesan. Serve.

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