Risotto with Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 468 cal. | (22 %) | ||
| Protein | 10.93 g | (11 %) | ||
| Fat | 23.06 g | (20 %) | ||
| Carbohydrates | 47.37 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.47 g | (15 %) |
| Vitamin A | 71.4 mg | (8,925 %) | ||
| Vitamin D | 0.03 μg | (0 %) | ||
| Vitamin E | 0.43 mg | (4 %) | ||
| Vitamin B₁ | 0.07 mg | (7 %) | ||
| Vitamin B₂ | 0.09 mg | (8 %) | ||
| Niacin | 1.22 mg | (10 %) | ||
| Vitamin B₆ | 0.13 mg | (9 %) | ||
| Folate | 25.42 μg | (8 %) | ||
| Pantothenic acid | 0.11 mg | (2 %) | ||
| Biotin | 1.31 μg | (3 %) | ||
| Vitamin B₁₂ | 0.09 μg | (3 %) | ||
| Vitamin C | 5.6 mg | (6 %) | ||
| Potassium | 170.28 mg | (4 %) | ||
| Calcium | 102.57 mg | (10 %) | ||
| Magnesium | 36.42 mg | (12 %) | ||
| Iron | 1.46 mg | (10 %) | ||
| Iodine | 0.75 μg | (0 %) | ||
| Zinc | 0.74 mg | (9 %) | ||
| Saturated fatty acids | 6.64 g | |||
| Cholesterol | 24.02 mg |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 14 ozs small button Mushroom
- 4 Tbsps olive oil
- 7 fluid ozs dry white wine
- 5 ozs Arborio rice
- 5 ozs Quinoa
- 28 fluid ozs Chicken broth (or vegetable broth)
- 2 Tbsps butter
- 1 Tbsp finely chopped parsley
- 3 Tbsps freshly grated Parmesan
- salt
- peppers
Preparation steps
Peel onion and garlic and finely chop. Clean the mushrooms and cut in halves or quarters, depending on size. Sauté the mushrooms in 2 tablespoons oil in a hot frying pan for 3-4 minutes until brown. Remove mushrooms and set aside. Deglaze the pan with wine and pour the liquid over the mushrooms. Pour the remaining oil in the frying pan and cook the onion with the garlic briefly. Add the rice and quinoa and sauté briefly. Ladle in 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.
Add the mushrooms at the end, along with the butter, parsley and Parmesan. Season with salt and peper and serve spooned into bowls.
