Risotto with Mushrooms and Leeks
Nutritional values
(Percentage of daily recommendation)
| Calorie | 554 cal. | (26 %) | ||
| Protein | 15.6 g | (16 %) | ||
| Fat | 17.61 g | (15 %) | ||
| Carbohydrates | 80.15 g | (53 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.78 g | (16 %) |
| Vitamin A | 118.53 mg | (14,816 %) | ||
| Vitamin D | 0.07 μg | (0 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.06 mg | (5 %) | ||
| Niacin | 1.33 mg | (11 %) | ||
| Vitamin B₆ | 0.08 mg | (6 %) | ||
| Folate | 15.81 μg | (5 %) | ||
| Pantothenic acid | 0.12 mg | (2 %) | ||
| Biotin | 0.31 μg | (1 %) | ||
| Vitamin B₁₂ | 0.19 μg | (6 %) | ||
| Vitamin C | 3.55 mg | (4 %) | ||
| Potassium | 77.61 mg | (2 %) | ||
| Calcium | 195.23 mg | (20 %) | ||
| Magnesium | 16.08 mg | (5 %) | ||
| Iron | 1.27 mg | (8 %) | ||
| Zinc | 0.48 mg | (6 %) | ||
| Saturated fatty acids | 6.99 g | |||
| Cholesterol | 25.46 mg |
Ingredients
- Ingredients
- 1 stalk Leeks
- 250 grams Chestnut mushroom
- 2 Tbsps olive oil
- 2 Tbsps butter
- 350 grams Arborio rice
- 125 milliliters dry white wine
- 1 l Vegetable broth
- 60 grams freshly grated Parmesan
- salt
- peppers
Preparation steps
Rinse, the leek, cut into pieces and soak in cool water until the grit settles on the bottom of the bowl. Scoop out the leeks, leaving the grit behind. Clean the mushrooms and cut into slices.
Heat 1 tablespoon olive oil and 1 tablespoon butter in a saucepan and briefly sauté the leeks. Add the rice and sauté until coated. Add the white wine and cook until it's been absorbed. Add enough of the broth to cover the rice and cook, stirring occasionally and gradually adding more broth when it's been absorbed. Cook, stirring occasioanlly until the rice is creamy with a slight bite, about 20 minutes.
Heat the remaining oil in a skillet and saute the mushrooms until golden brown 1-2 minutes. Add the mushrooms along with the remaining butter and half the Parmesan to the risotto and season with salt,
Divide the risotto among bowls and serve sprinkled with the remaining Parmesan. Serve with pepper, if you like.
