Risotto with Porcini Mushrooms, Pine Nuts and Arugula
Nutritional values
(Percentage of daily recommendation)
| Calorie | 505 cal. | (24 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 18 g | (16 %) | ||
| Carbohydrates | 71 g | (47 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.1 g | (14 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2 mg | (17 %) | ||
| Vitamin K | 51.8 μg | (86 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.7 mg | (48 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.8 μg | (15 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 344 mg | (9 %) | ||
| Calcium | 145 mg | (15 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 8.5 g | |||
| Uric acid | 102 mg | |||
| Cholesterol | 31 mg | |||
| Complete sugar | 2 g |
Ingredients
- 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)
Preparation steps
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.
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.
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.
Meanwhile, trim arugula, rinse and chop.
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.
