Mushroom and Parmesan Risotto

Mushroom and Parmesan Risotto

4.8 6 ratings
Prep. 5min
Total 40min
8 portions

Ingredients

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

Nutrition per 1 portion

Calories 477.1 kcal / 1996.3 kJ
Protein 13 g
Fat 16.4 g
Carbohydrates 66.5 g
Fibre 1.6 g
Saturated Fat 7.2 g
Sodium 580.2 mg

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information


You might also like...