Rosemary Risotto with Button Mushrooms and Chanterelles
Nutritional values
(Percentage of daily recommendation)
| Calorie | 408 cal. | (19 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 51 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.3 g | (14 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 8.8 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.6 mg | (80 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 36 μg | (12 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 18.9 μg | (42 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 532 mg | (13 %) | ||
| Calcium | 151 mg | (15 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 4.8 mg | (32 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 9.4 g | |||
| Uric acid | 101 mg | |||
| Cholesterol | 38 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 200 grams button Mushroom
- 200 grams Chanterelle
- 1 Tbsp lemon juice
- 250 grams Arborio rice
- 2 onions
- 1 garlic clove
- 3 Tbsps clarified butter
- 100 milliliters white wine
- 750 milliliters Vegetable broth
- 1 sprig rosemary
- 4 Tbsps Parmesan (grated)
- salt
- freshly ground peppers
Preparation steps
Bring the vegetable broth to a boil in a pot with the rosemary sprig (reserve a few leaves for garnish) and cook for 2-3 minutes. Peel garlic and onions, chop finely and sauté in a saucepan in 2 tablespoons butter until soft. Stir in the rice and sauté while stirring. Pour in the wine, season with salt and pepper and cook, stirring constantly, until the liquid is absorbed. 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, about 20 minutes, stirring frequently.
Clean the mushrooms, if necessary and cut or tear into smaller pieces. Sauté in remaining butter, season salt and pepper and stir in lemon juice.
Stir 2 tablespoons Parmesan into the risotto, season to taste and ladle with the mushrooms into small bowls. Chop rosemary leaves and sprinkle over the risotto with the remaining Parmesan.
