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Vegetarian Mushroom Rice

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Vegetarian Mushroom Rice
522
calories
Calories
0
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easy
Difficulty
20 min.
Preparation
 • Ready in 45 min.
Ready in
Nutritions
Fat28.52 g
Saturated Fat Acids10.37 g
Protein22.58 g
Roughage6.44 g
Sugar added0 g
Calorie522
1 serving contains
Calories522
Protein/g22.58
Fat/g28.52
Saturated fatty acids/g10.37
Carbohydrates/g42
Added sugar/g0
Roughage/g6.44
Cholesterol/mg37.12
Vitamin A/mg2,541.42
Vitamin D/μg0.2
Vitamin E/mg5.62
Vitamin B₁/mg0.29
Vitamin B₂/mg0.91
Niacin/mg8.85
Vitamin B₆/mg0.68
Folate/μg528.64
Pantothenic acid/mg1.33
Biotin/μg0.57
Vitamin B₁₂/μg0.4
Vitamin C/mg74.8
Potassium/mg1,816.23
Calcium/mg631.5
Magnesium/mg230.37
Iron/mg8.29
Iodine/μg5.1
Zinc/mg2.9

Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
4 tablespoons
1
Leek (halved lengthways and chopped)
1
Garlic clove (finely chopped)
1 ½ cups
risotto rice (Arborio)
cup
2 ½ cups
2 tablespoons
3 cups
Mushrooms (thinly sliced)
3 cups
young Spinach
2 tablespoons
fresh Basil (chopped)
¾ cup
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Preparation steps

Step 1/3
Heat the oil in a pot and fry the leek and the garlic. Stir in the rice and then quench with the wine.
Step 2/3
Stirring continuously gradually add the stock. Only add more when the rice has absorbed almost all the previously added liquid. Continue until all the stock has been used up (around 20 minutes).
Step 3/3
Heat the butter and fry the mushrooms. Add them to the risotto along with the spinach, basil and 60 g Parmesan. Season with salt, ground black pepper and lemon juice. Serve sprinkled with the remaining cheese.

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