Risotto with Mushrooms

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Risotto with Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
468
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie468 kcal(22 %)
Protein10.93 g(11 %)
Fat23.06 g(20 %)
Carbohydrates47.37 g(32 %)
Sugar added0 g(0 %)
Roughage4.47 g(15 %)
Vitamin A71.4 mg(8,925 %)
Vitamin D0.03 μg(0 %)
Vitamin E0.43 mg(4 %)
Vitamin B₁0.07 mg(7 %)
Vitamin B₂0.09 mg(8 %)
Niacin1.22 mg(10 %)
Vitamin B₆0.13 mg(9 %)
Folate25.42 μg(8 %)
Pantothenic acid0.11 mg(2 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.09 μg(3 %)
Vitamin C5.6 mg(6 %)
Potassium170.28 mg(4 %)
Calcium102.57 mg(10 %)
Magnesium36.42 mg(12 %)
Iron1.46 mg(10 %)
Iodine0.75 μg(0 %)
Zinc0.74 mg(9 %)
Saturated fatty acids6.64 g
Cholesterol24.02 mg

Ingredients

for
4
Ingredients
1 onion
1 garlic
14 ounces small button Mushroom
4 tablespoons olive oil
7 fluid ounces dry white wine
5 ounces Arborio rice
5 ounces Quinoa
28 fluid ounces Chicken broth (or vegetable broth)
2 tablespoons butter
1 tablespoon finely chopped parsley
3 tablespoons freshly grated Parmesan
salt
peppers
How healthy are the main ingredients?
Quinoaolive oilParmesanparsleyoniongarlic

Preparation steps

1.

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.

2.

Add the mushrooms at the end, along with the butter, parsley and Parmesan. Season with salt and peper and serve spooned into bowls.