Mushroom and Parmesan Risotto

Name: Mushroom and Parmesan Risotto
Prep time: 5 min
Cook time: 40 min
Total time: 40 min
Yield: 8 portions
Ingredients: 1600 g water; 2 vegetable stock cubes (for 0.5 l each); 80 g Parmesan cheese; 60 g shallot; 40 g extra virgin olive oil; 500 g fresh button mushrooms; 80 g unsalted butter; 640 g risotto rice; 120 g dry white wine; 1 ½ - 2 tsp fine sea salt

4.8 (6 ratings)

Difficulty easy

Preparation time 5 min

Total time 40 min

Serving size 8 portions

Ingredients

1600 g water
2 vegetable stock cubes (for 0.5 l each), crumbled
or 2 heaped teaspoons vegetable stock paste, homemade
80 g Parmesan cheese, cut in pieces (2 cm)
60 g shallot, halved
40 g extra virgin olive oil
500 g fresh button mushrooms, quartered
80 g unsalted butter, cut in pieces
640 g risotto rice (e.g. Carnaroli, Arborio, 14-15 minutes cooking time)
120 g dry white wine
1 ½ - 2 tsp fine sea salt, to taste

Nutrition: per 1 portion
Calories: 1996.3 kJ / 477.1 kcal
Protein: 13 g
Carbohydrates: 66.5 g
Fat: 16.4 g
Saturated Fat: 7.2 g
Fibre: 1.6 g
Sodium: 580.2 mg