Allergen-friendly Mushroom Risotto
TM6 TM5

Allergen-friendly Mushroom Risotto

3.9 (10 ratings)

Ingredients

Stock

  • 230 g onions, quartered
  • 2 garlic cloves
  • 30 g extra virgin olive oil
  • 1200 g water, hot
  • ½ Tbsp black peppercorns
  • 2 dried bay leaves
  • 2 sprigs fresh thyme
    or ½ tsp dried thyme

Risotto

  • 10 g fresh parsley leaves
  • 100 g onions, quartered
  • 1 garlic clove
  • 40 g extra virgin olive oil
  • 50 g dried porcini mushrooms, soaked in boiling water for 30 minutes then squeezed dry, soaking liquid reserved
    or 250 g fresh porcini mushrooms
  • 350 g risotto rice
  • 2 Tbsp nutritional yeast (optional)
  • 1 ½ tsp fine sea salt

Nutrition
per 1 portion
Calories
2139 kJ / 511 kcal
Protein
15.9 g
Carbohydrates
70.7 g
Fat
20.1 g

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