Risotto with Wild Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 531 cal. | (25 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 60 g | (40 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 23.3 μg | (39 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 32 μg | (11 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 15.1 μg | (34 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 493 mg | (12 %) | ||
| Calcium | 217 mg | (22 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 32 μg | (16 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 1 g |
Ingredients
- Ingredients
- 300 grams mixed Mushrooms (Chanterelles, chestnuts, button mushrooms)
- 1 shallot
- 2 garlic cloves
- 3 sprigs parsley
- 2 Tbsps olive oil
- 300 grams Arborio rice
- 150 milliliters dry white wine
- 750 milliliters Vegetable broth
- 60 grams butter
- salt
- freshly ground peppers
- 1 tsp chopped rosemary
- 1 tsp freshly chopped thyme
- 60 grams freshly grated Parmesan
Preparation steps
Trim the mushrooms and cut into bite-sized pieces. Peel the shallot and garlic and chop finely. Rinse the parsley, shake dry, pluck off the leaves and chop finely. In a saucepan, heat the oil and sauté the shallot and garlic until translucent. Add the rice, sauté briefly and pour in the half of the wine. Bring to a boil while stirring and cook until liquid evaporates.
Repeat with the remaining wine. 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, 20-25 minutes, stirring frequently..
Sauté mushrooms in a pan with 30 grams (approximately 2 tablespoons) melted butter for 3-5 minutes, stir in rosemary and thyme and season with salt and pepper. Stir mushrooms into the risotto with the Parmesan and the remaining butter. Season to taste and divide among warmed plates. Serve garnished with parsley.
