Risotto with Shrimp and Porcini Mushrooms
Risotto with Shrimp and Porcini Mushrooms - Creamy rice enjoyment with ingredients from the forest - and out of the sea!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 485 cal. | (23 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 61 g | (41 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.4 g | (21 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 11.4 mg | (95 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 13.3 μg | (30 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 549 mg | (14 %) | ||
| Calcium | 201 mg | (20 %) | ||
| Magnesium | 80 mg | (27 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 3.9 mg | (49 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 207 mg | |||
| Cholesterol | 81 mg |
Ingredients
- Ingredients
- 1 shallot
- 1 garlic clove
- 1 Tbsp olive oil
- 300 grams Arborio rice
- 150 milliliters dry white wine
- 1 l Vegetable broth
- 250 grams Porcini mushroom
- 200 grams King prawn (peeled and deveined)
- 4 stalks parsley
- 1 pc Parmesan (40 g)
- 2 tsps butter (10 g)
- salt
- peppers
Preparation steps
Peel and finely dice the shallot and garlic.
Heat the oil in a pot. Sauté the shallot and garlic over medium heat until soft. Add the rice, and sauté for 3 minutes over low heat. Add the wine, bring to a boil, and cook until the wine has almost been absorbed completely.
Add enough broth to cover the rice. Simmer, stirring constantly, until the broth is completely absorbed. Repeat this process until all the broth is used, and the rice is al dente (about 20 minutes).
Clean the mushrooms, wipe with a kitchen towel, and thinly slice. Rinse the shrimp, pat dry, and cut into bite-sized pieces. Rinse, dry, and finely chop the parsley leaves. Finely grate the parmesan cheese.
Heat 1 teaspoon of butter in a pan. Sauté the mushrooms over medium heat until the liquid they release has evaporated. Add the shrimp and sauté for 1-2 minutes. Season to taste with salt and pepper.
Add the mushroom mixture, parsley, remaining butter, and parmesan into the risotto and stir until combined. Season to taste with salt and pepper and serve.
