Mushroom Risotto

Name: Mushroom Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 4 portions
Ingredients: 40 g Parmesan cheese; 20 g fresh parsley; 20 g olive oil; 60 g onions; 300 g fresh mushrooms; 200 g dry white wine; 250 g risotto rice; 450 g boiling water; 1 heaped tsp vegetable stock paste, homemade; ½ tsp fine sea salt; ¼ tsp ground black pepper; 60 g water; 20 g unsalted butter

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Dificultad fácil

Tiempo de preparación 10min

Tiempo total 30min

Porciones 4 portions

Ingredientes

40 g Parmesan cheese, cut in pieces (2 cm)
20 g fresh parsley, cut in pieces
20 g olive oil
60 g onions, quartered
o 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
o 1 vegetable stock cube (for 0.5 l), crumbled
½ tsp fine sea salt
¼ tsp ground black pepper
60 g water, hot
20 g unsalted butter, diced

Inf. nutricional: por 1 portion
Calorías: 1715.6 kJ / 410 kcal
Proteína: 10.5 g
Carbohidratos: 55.5 g
Grasa: 12.3 g
Grasa saturada: 5.1 g
Fibra: 1.2 g
Sodio: 389.2 mg