Risotto with Wild Mushrooms

4.5
Average: 4.5 (2 votes)
(2 votes)
Risotto with Wild Mushrooms
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Health Score:
81 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
531
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie531 cal.(25 %)
Protein14 g(14 %)
Fat23 g(20 %)
Carbohydrates60 g(40 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.7 μg(9 %)
Vitamin E1.3 mg(11 %)
Vitamin K23.3 μg(39 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin7.8 mg(65 %)
Vitamin B₆0.2 mg(14 %)
Folate32 μg(11 %)
Pantothenic acid2.3 mg(38 %)
Biotin15.1 μg(34 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C7 mg(7 %)
Potassium493 mg(12 %)
Calcium217 mg(22 %)
Magnesium50 mg(17 %)
Iron2.3 mg(15 %)
Iodine32 μg(16 %)
Zinc2.6 mg(33 %)
Saturated fatty acids12.1 g
Uric acid117 mg
Cholesterol46 mg
Complete sugar1 g

Ingredients

for
4
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
How healthy are the main ingredients?
MushroomParmesanolive oilparsleyrosemarythyme

Preparation steps

1.

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.

2.

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..

3.

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.