Smarter Risotto with Mushrooms
Smarter Risotto with Mushrooms - This vegetarian risotto tastes deliciously of fresh mushrooms
Healthy, because
Even smarter
Nutritional values
The alliance of rice and mushrooms lowers elevated cholesterol levels and thus protects the heart and vessels. The abundant vitamin D strengthens the bones. Whether as an appetizer or main course, risotto with mushrooms is also the perfect meal if you are under a lot of stress.
You prefer risotto without wine? You can also prepare the recipe completely with vegetable broth. If you prefer an even stronger mushroom flavour, add some dried and soaked porcini mushrooms to the risotto and replace the vegetable stock with some filtered soaking water. Instead of the sage you can also use a large portion of chives.
(Percentage of daily recommendation)
| Calorie | 413 cal. | (20 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 52 g | (35 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3 g | (10 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 1.2 μg | (6 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 11.6 μg | (19 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 13.9 μg | (31 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 440 mg | (11 %) | ||
| Calcium | 192 mg | (19 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 99 mg | |||
| Cholesterol | 15 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 5 ozs mixed Mushrooms (such as button mushrooms, oyster mushrooms, chanterelles)
- 2 onions
- 2 garlic cloves
- 2 cups Vegetable broth
- 2 Tbsps olive oil
- 4 ozs Arborio rice
- ½ cup white wine
- 1 small lemon
- 1 oz Parmesan
- 2 sprigs Sage
- salt
- peppers
- 1 Tbsp Cream cheese (13% fat)
Kitchen utensils
Preparation steps
Clean mushrooms with a brush or paper towel. Cut off stem ends. Cut mushrooms into strips or tear into pieces.
Peel onions and garlic and dice finely.
Bring broth to a boil and keep warm.
Heat 1 tablespoon oil in a pot and fry the onions and 2/3 of the garlic over medium heat until translucent.
Add rice and sauté 1 minute.
Deglaze rice with white wine and bring to a boil over medium heat, stirring.
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.
After 15 minutes, heat the remaining oil in a non-stick skillet. Brown mushrooms in hot oil quickly. Add remaining onions and remaining garlic and sauté over medium heat for 3-4 minutes. Squeeze lemon. Finely grate the Parmesan.
Rinse sage, shake dry, pluck leaves and chop coarsely. Add to the mushrooms and season with salt, pepper and lemon juice.
Fold half of the mushrooms into the risotto. Keep remaining mushrooms warm.
Fold cream cheese and Parmesan cheese into the risotto, season with salt and pepper and place on plates. Spread remaining mushrooms over risotto and serve.
