Porcini mushroom risotto
TM6 TM5

Porcini mushroom risotto

3.3 (4 ratings)

Ingredients

  • 30 g eschalot, cut into halves
  • 300 g fresh porcini mushrooms, cut into pieces (see Tips)
  • 30 g extra virgin olive oil
  • 320 g Arborio rice
  • 60 g dry white wine
  • 800 g water
  • 1 tsp sea salt (see Tips)
  • 1 ½ tbsp unsalted butter, cut into pieces
  • fresh flat-leaf parsley, chopped, to garnish

Nutrition
per 1 portion
Calories
1778.5 kJ / 425.1 kcal
Protein
7.3 g
Carbohydrates
68.3 g
Fat
12.3 g
Saturated Fat
3.9 g
Fibre
2.9 g
Sodium
486 mg

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