Mushroom Risotto

4.4 1.1K ratings

Prep. 10 min

Total 30 min

4 portions

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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