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Ingredients
- 1 bunch fresh parsley leaves only (approx. 20 g)
- 30 g shallot halved
-
300
g fresh porcini mushrooms cleaned, cut in pieces
or 40 g dried porcini mushrooms soaked in water until soft, squeezed - 30 g extra virgin olive oil
- 320 g risotto rice (eg. carnaroli, Arborio) (14 minutes cooking time)
- 60 g dry white wine
- 800 g water
-
1
tsp fine sea salt
or 1 heaped tsp meat stock paste - 30 g unsalted butter diced
- Nutrition
- per 1 portion
- Calories
- 444 kcal / 1861 kJ
- Protein
- 8.1 g
- Fat
- 14.4 g
- Carbohydrates
- 69.5 g
- Fibre
- 2.1 g
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