Mushroom Risotto

4.5 69 rating

Prep. 10 min

Total 30 min

2 portions

Ingredients

Parmesan cheese cut in pieces (2 cm)
20 g
fresh parsley cut in pieces
10 g
olive oil
10 g
onions quartered
30 g
shallots, quartered
fresh mushrooms
150 g
dry white wine
100 g
risotto rice (e.g. arborio, Carnaroli)
130 g
boiling water
250 g
fine sea salt
¼ tsp
ground black pepper
¼ tsp
vegetable stock paste, homemade (see tip)
½ tsp
½ vegetable stock cube (for 0.5 l)
water hot
30 g
unsalted butter diced
10 g

Difficulty

easy

Nutrition per 1 portion

Sodium 389.8 mg

Protein 10.7 g

Calories 1755.2 kJ / 419.5 kcal

Fat 12.3 g

Fibre 1.3 g

Saturated Fat 5.1 g

Carbohydrates 57.6 g

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