
Difficulty
Most of our recipes are easy. Those that require a little more time or cooking ability are rated medium or advanced.
Preparation time
This is how much time you need to prepare this meal.
Total time
This is the time it takes to prepare this meal from start to finish: marinating, baking, cooling etc.
Serving size
This shows how many portions this recipe makes.
Ingredients
- 1600 g water
-
2
vegetable stock cubes (for 0.5 l each) crumbled
or 2 heaped teaspoons vegetable stock paste crumbled -
80
g Parmesan cheese cut in pieces (2 cm)
or vegetarian hard cheese cut in pieces (2 cm) - 60 g shallot halved
- 40 g extra virgin olive oil
- 80 g unsalted butter cut in pieces
- 500 g fresh button mushrooms quartered
- 640 g risotto rice (e.g. Carnaroli, Arborio, 14-15 minutes cooking time)
- 120 g dry white wine
- 1 ½ - 1 tsp fine sea salt to taste
- Nutrition
- per 1 portion
- Calories
- 477.1 kcal / 1996.3 kJ
- Protein
- 13 g
- Fat
- 16.4 g
- Carbohydrates
- 66.5 g
- Fibre
- 1.6 g
- Saturated Fat
- 7.2 g
- Sodium
- 580.2 mg