Mushroom Risotto

  • 11/03/2008
  • Easy
  • 4
  • 35 min

The aromas of three types of mushrooms, celery stalk and liquid stock, with quick preparation, are a true lure.

Ingredients

  • 200 g leek, chopped
  • 100 g celery stalks, chopped
  • 50 g butter
  • 300 g oyster mushrooms, cut in quarters
  • 300 g button mushrooms, cut in quarters
  • 150 g shiitake mushrooms, cut in quarters
  • 200 g long grain rice
  • 1 tablespoon parsley, chopped
  • grated parmesan
  • Homemade liquid stock:
  • 450 ml water
  • 1 bay leaf
  • 1 tablespoon Vegeta Gourmet Stock Powder
  • 2-3 juniper berries
  • 50 ml wine

Preparation

  1. 1.
    Home made liquid stock: to boiling water add bay leaf, wine, Vegeta Gourmet Stock Powder and juniper berries. Cook for about 2-3 minutes and let sit aside.
  2. 2.
    Melt the butter in hot pan and add in the leek and celery and cook for about a minute or so. Then add in the oyster, button and shitake mushrooms.
  3. 3.
    Cook further 5 minutes and then add in the rice. Cover with most of the liquid stock prepared earlier (leaving aside about 1-2 cups) and continue to simmer for about 15-20 minutes. As this is simmering gradually add the rest of the liquid stock.
  4. 4.
    Prior to serving sprinkle risotto with parsley and parmesan cheese.

Tip

In preparation of any risotto, liquid stock is very important. The above recipe for liquid stock can be used for all types of risottos including meat, seafood or vegetable risotto.

Energy and nutritional values

Energy and nutritional values are calculated per one serving (i.e. for 1 person). For a dessert, energy and nutritional values have been calculated per 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 359 / 1.501 - -
Fat g 11,16 - -
Carbohydrates g 60,56 - -
Dietary fibre g 3,86 - -
Protein g 5,30 - -
Sodium g 1,49 0 0
Vitamin A μg 512,00 13 10
Vitamin D μg 149,50 75 75
Vitamin C mg 15,71 21 17
Niacin mg 9,78 70 49
Potassium mg 888,67 24 24
Calcium mg 70,63 7 7
Phosphorous mg 239,92 30 30

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)