Creamy risotto with mushrooms and cheese
silicon (Si)
selenium (Se)
copper (Cu)
phosphorus (P)
cobalt (Co)
Vitamin B5
Description
Tender Italian risotto with wild mushrooms and parmesan
- Clean the mushrooms and cut into medium pieces.
- Heat a pan, add 60 g of butter and fry the mushrooms until golden.
- Add finely chopped garlic and sauté for 1-2 minutes until fragrant.
- Add the rice and stir with butter and mushrooms, cook for 2-3 minutes until translucent.
- Gradually pour in hot water or broth in small portions, stirring constantly until the rice absorbs the liquid.
- Continue adding liquid and cooking the rice until al dente (about 18-20 minutes).
- Remove from heat, add the remaining butter and grated parmesan.
- Stir until creamy, season with salt and pepper to taste.
- Let the risotto rest for 1-2 minutes under a lid and serve.
646
178 kcal / 100 g
kcal
18.2 g
5.0 g / 100 g
Protein
66.4 g
18.3 g / 100 g
Carbohydrates
34.0 g
9.3 g / 100 g
Fats
4.8 g
1.3 g / 100 g
Ash
3.2 g
0.9 g / 100 g
Fiber
33.6%
Water
1.0 g
0.3 g / 100 g
Sugars
63.2 g
17.4 g / 100 g
Starch
0.14 g
0.04 g / 100 g
Omega-3
1.39 g
0.38 g / 100 g
Omega-6
19.5 g
5.4 g / 100 g
SFA
