Vegetarian Mushroom Rice

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Vegetarian Mushroom Rice
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 45 min.
Ready in
Calories:
522
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie522 kcal(25 %)
Protein22.58 g(23 %)
Fat28.52 g(25 %)
Carbohydrates42 g(28 %)
Sugar added0 g(0 %)
Roughage6.44 g(21 %)
Vitamin A2,541.42 mg(317,678 %)
Vitamin D0.2 μg(1 %)
Vitamin E5.62 mg(47 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.91 mg(83 %)
Niacin8.85 mg(74 %)
Vitamin B₆0.68 mg(49 %)
Folate528.64 μg(176 %)
Pantothenic acid1.33 mg(22 %)
Biotin0.57 μg(1 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C74.8 mg(79 %)
Potassium1,816.23 mg(45 %)
Calcium631.5 mg(63 %)
Magnesium230.37 mg(77 %)
Iron8.29 mg(55 %)
Iodine5.1 μg(3 %)
Zinc2.9 mg(36 %)
Saturated fatty acids10.37 g
Cholesterol37.12 mg
Author of this recipe:

Ingredients

for
4
Ingredients
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
How healthy are the main ingredients?
olive oilLeekMushroomSpinachBasil

Preparation steps

1.
Heat the oil in a pot and fry the leek and the garlic. Stir in the rice and then quench with the wine.
2.
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).
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.