Mushroom Risotto
TM6 TM5 TM31

Mushroom Risotto

4.5 (619 ratings)

Ingredients

  • 40 g Parmesan cheese, cut in pieces (2 cm)
  • 20 g fresh parsley, cut in pieces
  • 20 g olive oil
  • 60 g onions, quartered
    or shallots, halved
  • 300 g fresh mushrooms
  • 200 g dry white wine
  • 250 g risotto rice (e.g. arborio, Carnaroli)
  • 450 g boiling water
  • 1 heaped tsp vegetable stock paste, homemade
    or 1 vegetable stock cube (for 0.5 l), crumbled
  • ½ tsp salt
  • ¼ tsp ground black pepper
  • 60 g water, hot
  • 20 g unsalted butter, diced

Nutrition
per 1 portion
Calories
1715.6 kJ / 410 kcal
Protein
10.5 g
Carbohydrates
55.5 g
Fat
12.3 g
Saturated fat
5.1 g
Fiber
1.2 g
Sodium
389.2 mg

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