Porcini mushroom risotto

Porcini mushroom risotto

3.0 17 ratings

Prep. 10 min

Total 35 min

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...

Mushroom stroganoff

20min

Dairy free béchamel

10min

Protein packed fluffy banana pancakes

30min

Tomato and red lentil soup

30min

Broccoli and blue cheese soup

25min

Coconut rice pudding with banana

50min

Tuscan bean soup

30min

Zucchini and parsnip frittata fingers (6-9 months)

45min

Falafel with beetroot hommus

20min

Cacao banana porridge

15min

Spiced lentil vegetable soup

1h 30min

Sweet potato quiche with prosciutto

1h 15min