Porcini mushroom risotto

Porcini mushroom risotto

3.0 17 ratings

Prep. 10min

Total 35min

4 portions

Ingredients

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

Difficulty

easy

Nutrition per 1 portion

Sodium 486 mg

Protein 7.3 g

Calories 1778.5 kJ / 425.1 kcal

Fat 12.3 g

Fibre 2.9 g

Saturated Fat 3.9 g

Carbohydrates 68.3 g

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

Also featured in

Then, Now, Always - 50th Anniversary cookbook 50 Recipes
Australia and New Zealand

You might also like...

Versatile smooth soup

45min

Protein Bars

50min

Broccoli and blue cheese soup

25min

Vegan apple and nut crumble with rum raisins

9 h

Sweet potato quiche with prosciutto

1 h 15min

Flat bread

25min

Falafel with beetroot hommus

20min

Coconut rice pudding with banana

50min

Bounty slice (Noni Jenkins)

1 h 30min

Dairy free béchamel

10min

Zucchini and parsnip frittata fingers (6-9 months)

45min

Cacao banana porridge

15min