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Mushroom and Parmesan Risotto
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- 1600 g water
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
- per 1 portion
- 1996.3 kJ / 477.1 kcal
- 13 g
- 66.5 g
- 16.4 g
- Saturated fat
- 7.2 g
- 1.6 g
- 580.2 mg
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