Allergen-friendly Mushroom Risotto

Name: Allergen-friendly Mushroom Risotto
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4 portions
Ingredients: 230 g onions; 2 garlic cloves; 30 g extra virgin olive oil; 1200 g water; ½ Tbsp black peppercorns; 2 dried bay leaves; 2 sprigs fresh thyme; 10 g fresh parsley; 100 g onions; 1 garlic clove; 40 g extra virgin olive oil; 50 g dried porcini mushrooms; 350 g risotto rice; 1 ½ tsp fine sea salt

4.1 (8 ratings)

Difficulty easy

Preparation time 15 min

Total time 1h 20 min

Serving size 4 portions

Ingredients

230 g onions, quartered
2 garlic cloves
30 g extra virgin olive oil
1200 g water, hot
½ Tbsp black peppercorns
2 dried bay leaves
2 sprigs fresh thyme
or ½ tsp dried thyme

10 g fresh parsley leaves
100 g onions, quartered
1 garlic clove
40 g extra virgin olive oil
50 g dried porcini mushrooms, soaked in boiling water for 30 minutes then squeezed dry, soaking liquid reserved
or 250 g fresh porcini mushrooms
350 g risotto rice
2 Tbsp nutritional yeast (optional)
1 ½ tsp fine sea salt

Nutrition: per 1 portion
Calories: 2139 kJ / 511 kcal
Protein: 15.9 g
Carbohydrates: 70.7 g
Fat: 20.1 g