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Mushroom and Parmesan Risotto
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Mushroom and Parmesan Risotto

4.7 (3 ratings)

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
Fiber
1.6 g
Sodium
580.2 mg

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