Risotto with Mushrooms and Bacon
(2 votes)
(2 votes)
Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
602
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 602 cal. | (29 %) | ||
| Protein | 16 g | (16 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.6 g | (19 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 43.5 μg | (73 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.9 mg | (82 %) | ||
| Niacin | 13.9 mg | (116 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 62 μg | (21 %) | ||
| Pantothenic acid | 4.5 mg | (75 %) | ||
| Biotin | 33.7 μg | (75 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 15 mg | (16 %) | ||
| Potassium | 938 mg | (23 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 62 mg | (21 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 44 μg | (22 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 15.2 g | |||
| Uric acid | 183 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Arborio rice
- 750 grams mixed Mushrooms (such as creminis, chanterelles, porcinis)
- 2 onions (finely chopped)
- 50 grams Bacon (sliced)
- 1 garlic clove
- 1 bay leaf
- 1 tsp Dried-porcini powder
- 1 Tbsp olive oil
- 2 Tbsps butter
- 125 milliliters dry white wine
- 700 milliliters hot Vegetable broth
- 2 Tbsps parsley (finely chopped)
- salt
- freshly ground pepper
- 2 Tbsps clarified butter
- Parmesan (freshly grated)
Preparation steps
1.
Brush or rinse mushrooms, trim, and halve or quarter, depending on size.
2.
Heat vegetable broth in a pan over low heat. In another pot, sauté onion in oil until translucent. Add bay leaf and porcini powder. Press garlic through a garlic press into the pot. Add rice and cook until translucent. Add wine and cook until completely reduced. Add a cup of broth and cook, stirring, until absorbed. Continue adding broth by the cupful, stirring constantly, until rice is tender and creamy, about 20 minutes. Season with salt and pepper.
3.
Cut bacon into strips. In batches, cook bacon and mushrooms in hot butter until browned. Season with salt and pepper and mix into risotto, along with parsley. Serve risotto topped with grated Parmesan.
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