Mushroom Risotto

Name: Mushroom Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 40 g Parmesan cheese; 20 g fresh parsley; 20 g olive oil; 60 g onions; 300 g fresh mushrooms; 200 g dry white wine; 250 g risotto rice; 450 g boiling water; 1 heaped tsp vegetable stock paste, homemade; ½ tsp salt; ¼ tsp ground black pepper; 60 g water; 20 g unsalted butter

4.5 (716 ratings)

Difficulty easy

Preparation time 10 min

Total time 30 min

Serving size 4 portions

Ingredients

40 g Parmesan cheese, cut in pieces (2 cm)
20 g fresh parsley, cut in pieces
20 g olive oil
60 g onions, quartered
or shallots, halved
300 g fresh mushrooms
200 g dry white wine
250 g risotto rice (e.g. arborio, Carnaroli)
450 g boiling water
1 heaped tsp vegetable stock paste, homemade
or 1 vegetable stock cube (for 0.5 l), crumbled
½ tsp salt
¼ tsp ground black pepper
60 g water, hot
20 g unsalted butter, diced

Nutrition: per 1 portion
Calories: 1715.6 kJ / 410 kcal
Protein: 10.5 g
Carbohydrates: 55.5 g
Fat: 12.3 g
Saturated Fat: 5.1 g
Fibre: 1.2 g
Sodium: 389.2 mg