Farmer's Market Wild Mushroom Risotto

Gluten Free
Health score
14%
Farmer's Market Wild Mushroom Risotto
45 min.
6
808kcal
26.46%sweetness
100%saltiness
29.21%sourness
31.78%bitterness
67.57%savoriness
85.3%fattiness
0%spiciness

Ingredients

  • cups arborio rice 
  • cups arborio rice 
  •  bay leaves 
  • tablespoons butter 
  • 0.5 cup cheese 
  • cups chicken broth 
  • 0.5 pound crimini mushrooms sliced
  • 0.8 cup wine dry white
  • cloves garlic minced
  • 0.5 pound morel mushrooms sliced
  • tablespoons olive oil 
  •  onion divided finely chopped
  • tablespoons flat parsley italian chopped
  • servings salt and pepper 
  •  thyme sprigs fresh chopped
  • servings truffle oil for finishing

Equipment

  • frying pan
  • sauce pan
  • ladle

Directions

  1. Heat the chicken broth in a medium saucepan and keep warm over low heat.
  2. Heat 1 tablespoon of oil in a large skillet over medium heat.
  3. Add 1/2 onion and 1 clove garlic, cook, stirring, until translucent, about 5 minutes.
  4. Add the fresh mushrooms, herbs and butter.
  5. Saute for 3 to 5 minutes until lightly browned, season with salt and pepper. Season with salt and fresh cracked pepper.
  6. Saute 1 minute then remove from heat and set aside.Coat a saucepan with remaining 2 tablespoons of oil. Over medium heat, saute the remaining 1/2 onion and garlic clove.
  7. Add the rice and stir quickly until it is well-coated and opaque, 2-3 minutes.
  8. Add vegetable stock and cook for 20 minutes without the lid on.Stir in wine and cook until it is nearly all evaporated.With a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid.
  9. Add the remaining broth, 1 cup at a time, cooking and stirring, allowing the rice to absorb each addition of broth before adding more. The risotto should be slightly firm and creamy, not mushy.
  10. Transfer the mushrooms to the rice mixture.Stir in Parmesan cheese, cook briefly until melted. Top with a drizzle of truffle oil and chopped parsley before serving.

Nutrition Facts

Calories808kcal
Protein7.85%
Fat34.06%
Carbs58.09%

Properties

Glycemic Index
70.33
Glycemic Load
84.43
Inflammation Score
-8
Nutrition Score
30.808260869565%

Flavonoids

Malvidin
0.02mg
Catechin
0.23mg
Epicatechin
0.17mg
Hesperetin
0.12mg
Naringenin
0.11mg
Apigenin
2.9mg
Luteolin
0.19mg
Isorhamnetin
0.92mg
Kaempferol
0.14mg
Myricetin
0.22mg
Quercetin
3.75mg

Taste

Sweetness:
26.46%
Saltiness:
100%
Sourness:
29.21%
Bitterness:
31.78%
Savoriness:
67.57%
Fattiness:
85.3%
Spiciness:
0%

Nutrients percent of daily need

Calories:808.03kcal
40.4%
Fat:29.63g
45.59%
Saturated Fat:7.37g
46.09%
Carbohydrates:113.71g
37.9%
Net Carbohydrates:108.26g
39.37%
Sugar:3.34g
3.72%
Cholesterol:25.72mg
8.57%
Sodium:1463mg
63.61%
Alcohol:3.09g
17.17%
Protein:15.38g
30.75%
Manganese:1.89mg
94.49%
Folate:329.02µg
82.25%
Iron:11.04mg
61.34%
Vitamin B1:0.9mg
59.82%
Selenium:35.02µg
50.03%
Vitamin B3:8.55mg
42.75%
Copper:0.77mg
38.54%
Vitamin K:35.27µg
33.59%
Vitamin B2:0.57mg
33.43%
Phosphorus:315.55mg
31.55%
Vitamin B5:2.57mg
25.7%
Vitamin E:3.35mg
22.31%
Zinc:3.32mg
22.13%
Fiber:5.45g
21.8%
Vitamin B6:0.38mg
19%
Potassium:552.72mg
15.79%
Vitamin D:2.02µg
13.48%
Magnesium:53.35mg
13.34%
Calcium:119.81mg
11.98%
Vitamin A:347.92IU
6.96%
Vitamin C:3.99mg
4.84%
Vitamin B12:0.21µg
3.47%
Source:Foodista