Risotto with Porcini Mushrooms

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Risotto with Porcini Mushrooms
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Health Score:
3,8 / 10
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
827
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie827 kcal(39 %)
Protein36.43 g(37 %)
Fat23.32 g(20 %)
Carbohydrates115.06 g(77 %)
Sugar added0 g(0 %)
Roughage16.37 g(55 %)
Vitamin A81.15 mg(10,144 %)
Vitamin D0.06 μg(0 %)
Vitamin E0.2 mg(2 %)
Vitamin B₁0.02 mg(2 %)
Vitamin B₂0.06 mg(5 %)
Niacin1.14 mg(10 %)
Vitamin B₆0.07 mg(5 %)
Folate9.28 μg(3 %)
Pantothenic acid0.13 mg(2 %)
Biotin1.31 μg(3 %)
Vitamin B₁₂0.16 μg(5 %)
Vitamin C3.81 mg(4 %)
Potassium92.78 mg(2 %)
Calcium181.91 mg(18 %)
Magnesium12.75 mg(4 %)
Iron16.23 mg(108 %)
Iodine0.75 μg(0 %)
Zinc0.46 mg(6 %)
Saturated fatty acids7.37 g
Cholesterol23.76 mg

Ingredients

for
4
Ingredients
1
300 grams
2 sprigs
3 tablespoons
2 tablespoons
350 grams
125 milliliters
1 liter
50 grams
freshly grated Parmesan

Preparation steps

1.

Peel the onion and chop finely. Trim the mushrooms and cut into slices. Rinse the parsley, shake dry and finely chop the leaves.

2.

Bring broth to a boil in a small pot, then reduce heat and keep warm. Heat oil in a pot over medium heat and sauté onion. Add rice and stir to coat with the oil. Add white wine and cook, stirring, until evaporated. Ladle in about 150 ml (approximately 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. Stir in the remaining butter and Parmesan. Season with salt and pepper.

3.

Just before serving, cook the porcini mushrooms in remaining hot oil until golden brown 1-2 minutes. Season with salt and pepper and remove from the pan. Mix about half of the mushrooms into the risotto.

4.

To serve, spoon risotto into bowls and top with mushrooms and parsley.