Mushroom and Parmesan Risotto

Name: Mushroom and Parmesan Risotto
Prep time: 5 min
Cook time: 40 min
Total time: 40 min
Yield: 8 portions
Ingredients: 1600 g water; 2 vegetable stock cubes (for 0.5 l each); 80 g Parmesan cheese; 60 g shallot; 40 g extra virgin olive oil; 80 g unsalted butter; 500 g fresh button mushrooms; 640 g risotto rice; 120 g dry white wine; 1 ½ - 1 tsp fine sea salt

4.8 (6 évaluations )

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Niveau facile

Temps de préparation 5min

Temps total 40min

Nombre de portions 8 portions

Ingrédients

1600 g water
2 vegetable stock cubes (for 0.5 l each), crumbled
ou 2 heaped teaspoons vegetable stock paste, crumbled
80 g Parmesan cheese, cut in pieces (2 cm)
ou vegetarian hard cheese, cut in pieces (2 cm)
60 g shallot, halved
40 g extra virgin olive oil
80 g unsalted butter, cut in pieces
500 g fresh button mushrooms, quartered
640 g risotto rice (e.g. Carnaroli, Arborio, 14-15 minutes cooking time)
120 g dry white wine
1 ½ - 1 tsp fine sea salt, to taste

Infos nut.: par 1 portion
Calories: 1996.3 kJ / 477.1 kcal
Protides: 13 g
Glucides: 66.5 g
Lipides: 16.4 g
Graisses saturées: 7.2 g
Fibre: 1.6 g
Sodium: 580.2 mg