Risotto with Porcini Mushrooms, Pine Nuts and Arugula

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Risotto with Porcini Mushrooms, Pine Nuts and Arugula
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Health Score:
88 / 100
Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
Calories:
505
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie505 cal.(24 %)
Protein14 g(14 %)
Fat18 g(16 %)
Carbohydrates71 g(47 %)
Sugar added0 g(0 %)
Roughage4.1 g(14 %)
Vitamin A0.2 mg(25 %)
Vitamin D0.7 μg(4 %)
Vitamin E2 mg(17 %)
Vitamin K51.8 μg(86 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.1 mg(9 %)
Niacin5.7 mg(48 %)
Vitamin B₆0.2 mg(14 %)
Folate30 μg(10 %)
Pantothenic acid1.1 mg(18 %)
Biotin6.8 μg(15 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C14 mg(15 %)
Potassium344 mg(9 %)
Calcium145 mg(15 %)
Magnesium71 mg(24 %)
Iron2.4 mg(16 %)
Iodine10 μg(5 %)
Zinc2.6 mg(33 %)
Saturated fatty acids8.5 g
Uric acid102 mg
Cholesterol31 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
60 grams dried Porcini mushroom
350 grams Arborio rice (such as Vialone)
1 onion
2 garlic cloves
3 Tbsps butter
750 milliliters heated vegetable stock
3 Tbsps Parmesan (freshly grated)
3 Tbsps Pine nuts
1 bunch Arugula
salt
peppers (freshly ground)
How healthy are the main ingredients?
ArugulaPorcini mushroomPine nutsParmesanoniongarlic clove

Preparation steps

1.

Soak porcini mushrooms in 400 ml (approximately 1 3/4 cups) of hot water for about 10 minutes, then draining reserving the soaking water. Finely chop the mushrooms. Peel the shallots and garlic.

2.

Melt half the butter in a pan. Add the onion and garlic with mushrooms and sauté briefly. Stir in the rice and cook until it is coated with butter. Ladle in about 150 ml (approximately 3/4 cup) of hot stock and 150 ml (approximately 3/4 cup) of the mushroom soaking water and cook until liquid evaporates, stirring constantly.

3.

Reduce the heat and add a few ladles of stock and soaking water to the rice. Allow to evaporate, then continue to add broth and soaking water in this manner and cook until rice is al dente, about 20 minutes, stirring frequently.

4.

Meanwhile, trim arugula, rinse and chop.

5.

Melt the remaining butter in a pan, add the pine nuts and toast until golden. Stir pine nuts into the cooked risotto with the butter and the Parmesan. Stir in arugula. Season with salt and pepper and serve immediately.