Jerusalem Artichoke Risotto with Mushrooms
Jerusalem Artichoke Risotto with Mushrooms - A healthier twist on an original
Healthy, because
Even smarter
Nutritional values
With this figure miracle the intestine and the slim line are pleased: The dietary fiber Inulin from Jerusalem Artichoke has a positive effect on blood sugar levels, contributes to the development of healthy intestinal flora and provides lasting satiety. Various vitamins of the B group are found in mushrooms. These include folic acid, which ensures strong nerves, a good night's sleep and a balanced mood.
If you want to do without alcohol, simply replace the white wine with vegetable broth. Instead of Parmesan you can use, for example, Pecorino or Manchego.
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 26 g | (27 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 28.7 g | (96 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 5.5 μg | (28 %) | ||
| Vitamin E | 2.3 mg | (19 %) | ||
| Vitamin K | 28.1 μg | (47 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 1.1 mg | (100 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 161 μg | (54 %) | ||
| Pantothenic acid | 4.3 mg | (72 %) | ||
| Biotin | 42.4 μg | (94 %) | ||
| Vitamin B₁₂ | 1.4 μg | (47 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,804 mg | (45 %) | ||
| Calcium | 321 mg | (32 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 11 mg | (73 %) | ||
| Iodine | 52 μg | (26 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 127 mg | |||
| Cholesterol | 256 mg | |||
| Complete sugar | 10 g |
Ingredients
- Ingredients
- 30 ozs Jerusalem artichoke
- 2 shallots
- 1 garlic clove
- 1 ½ ozs butter (3 TBSP.)
- 3 ½ ozs white wine
- 24 ozs hot Vegetable broth
- 46 ozs mixed Mushrooms (e.g. brown mushrooms, shiitake mushrooms)
- 7 sprigs thyme
- 1 Tbsp olive oil
- salt
- peppers
- 2 Tbsps White vinegar
- 4 eggs
- 3 ozs Parmesan
Preparation steps
Peel, wash and coarsely dice Jerusalem artichokes, then chop to the size of a grain of rice using a blitz chopper or coarsely grate with a grater. Peel and finely dice the shallots and garlic.
Heat 1 tablespoon of butter in a saucepan. Sauté onion and garlic for 4 minutes over medium heat. Add the Jerusalem artichokes and cook for 3 minutes. Deglaze with wine and let it boil down almost completely in about 5 minutes while stirring. Pour in a little broth and let the Jerusalem artichokes simmer uncovered over low heat for 20 minutes while stirring, gradually adding the remaining broth.
Meanwhile, clean mushrooms and leave whole, halve or quarter depending on size. Wash thyme, shake dry, set aside 4 sprigs, pluck leaves from remaining sprigs. Heat oil in a frying pan. Sauté mushrooms in it over high heat for 4-5 minutes. Then season with salt, pepper and thyme.
Along the way, bring to a boil about 1 l of water with salt and vinegar. Crack eggs one by one into a soup ladle, stir the water with a spoon to form a whirlpool and carefully slide eggs into the broth and cook over low heat for about 4 minutes. Lift out of the broth and drain.
Finely grate 3 Tablespoons Parmesan and stir the remaining butter into the Jerusalem artichokes. Season Jerusalem artichoke risotto with salt and pepper, divide among warmed plates and arrange mushrooms on top. Place 1 poached egg on each and open. Lightly pepper everything, grate remaining Parmesan over the top and serve each garnished with 1 thyme sprig.
