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Mushroom risotto (TM6)
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- 40 g Parmesan cheese, cut into pieces (3 cm)
- 30 g eschalot or brown onion
- 40 g cold butter
- 40 g extra virgin olive oil
- 320 g risotto rice (e.g. Arborio)
- 60 g dry white wine
- 1 - 2 tbsp Vegetable stock paste (see Tips)
- 250 g fresh mushrooms, cut into slices
- 720 g water
- per 1 portion
- 2149.2 kJ / 511.7 kcal
- 10.4 g
- 63.9 g
- 21.8 g
- Saturated fat
- 8.9 g
- 2.7 g
- 457 mg
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