Vegan Mushroom Risotto

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Vegan Mushroom Risotto
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Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
457
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie457 cal.(22 %)
Protein13 g(13 %)
Fat10 g(9 %)
Carbohydrates72 g(48 %)
Sugar added0 g(0 %)
Roughage7.8 g(26 %)
Vitamin A0 mg(0 %)
Vitamin D2.7 μg(14 %)
Vitamin E1 mg(8 %)
Vitamin K4 μg(7 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.4 mg(36 %)
Niacin10.8 mg(90 %)
Vitamin B₆0.3 mg(21 %)
Folate41 μg(14 %)
Pantothenic acid3 mg(50 %)
Biotin18.6 μg(41 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C4 mg(4 %)
Potassium499 mg(12 %)
Calcium62 mg(6 %)
Magnesium54 mg(18 %)
Iron2.2 mg(15 %)
Iodine10 μg(5 %)
Zinc3.1 mg(39 %)
Saturated fatty acids1.5 g
Uric acid170 mg
Cholesterol0 mg
Complete sugar2 g

Ingredients

for
4
For the risotto
350 grams Porcini mushroom
800 milliliters hot Vegetable broth (vegan)
2 onions
2 Tbsps olive oil
1 bay leaf
1 generous pinch Dried-porcini powder
350 grams Arborio rice
150 milliliters dry white wine (vegan)
salt
freshly ground peppers
2 Tbsps Tahini
How healthy are the main ingredients?
Porcini mushroomolive oilonionsalt

Preparation steps

1.

Preheat the oven to 200°C (approximately 400°F).

2.

Peel and finely chop garlic. Rinse the herbs, shake dry, pluck the leaves from the stems and finely chop. Combine the herbs, garlic, lemon juice, agave syrup and the oil. Rinse the tomatoes and place on a parchment paper-lined baking sheet. Drizzle with the herb oil and bake in the oven for about 15 minutes. Remove from the oven about 5 minutes before serving.

3.

Rinse and chop the mushrooms. Heat the broth. Peel the onion, chop finely and sautée in a pan with 1 tablespoon of oil. Add the bay leaf and porcini pieces. Add the rice. Pour in the wine and bring to a boil. Add some stock and season with salt and pepper. Cook until creamy and so that the rice is still slightly tough, stirring occasionally (for about 15 minutes). Gradually add in the rest of the broth.

4.

Sautée the mushrooms in a pan with the remaining oil, season with salt and pepper and mix into the risotto during the last 5 minutes of cooking time, alongwith the tahini. Finish cooking everything together and season to taste. Serve with tomatoes.

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