This recipe has Sodium as 95.7% (as a percentage of RDA).
You'll likely need to take this into account today to balance out your diet.
Nutrition Rating Details
Here are the percentages used to determine the nutritional rating for this recipe:
• Calcium: 0.0% of RDA
• Calories: 63.6% of RDA
• Carbs: 24.1% of RDA
• Fat (total lipid): 11.4% of RDA
• Fiber: 8.0% of RDA
• Fructose: 1.6% of RDA
• Protein: 6.7% of RDA
• Sodium: 95.7% of RDA
• Sugar: 10.2% of RDA
• Vitamin A (IU): 17.1% of RDA
• Vitamin B6: 3.8% of RDA
• Vitamin C: 2.0% of RDA
• Iron: 0.0% of RDA
• Magnesium: 0.5% of RDA
• Manganese: 1.8% of RDA
• Niacin: 10.9% of RDA
• Potassium: 0.5% of RDA
• Zinc: 1.7% of RDA
If any nutritional component is greater than 75% of RDA
(or any vitamin/mineral is greater than 600% of RDA),
the recipe gets a “Nutrition to Balance” rating.
Whether this matters for your diet depends mostly on what other foods you consume today.
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PREPARATION
1.
In a large skillet over high heat, heat the olive oil. Add the shallot and garlic. Saute for 3 minutes.
2.
Add the mushrooms and the rice. Saute for 3 minutes more.
3.
Reduce the heat to medium-high. Add the vegetable broth one cup at a time, stirring constantly until the rice has absorbed the liquid before adding another cup of broth.
4.
Once all of the broth is absorbed, add the salt, pepper, and nutmeg. Taste the risotto to determine if the rice is cooked through. It should be tender but not mushy.
5.
Transfer to a serving dish. Garnish with parsley and drizzle with balsamic vinegar.
COMPLETE NUTRITION
This recipe has the following nutrient totals:
Calories 1272
Protein 7.50 g
Carbohydrates 66.2 g
Iron 0 mg
Fiber 2.24 g
Calcium 0 mg
(plus many more nutrients)
Sample Recipe Chart:
The sample chart shows the nutritional data that is typically shown for any given recipe.
The chart shows both nutrition totals as well as per-ingredient nutrition.
