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Mushroom Risotto
4.4 1.0K rating
Prep. 10 min
Total 30 min
4 portions
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Ingredients

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

Difficulty

easy

Nutrition per 1 portion

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

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