Porcini mushroom risotto

Porcini mushroom risotto

3.0 17 évaluations

Prép. 10min

Total 35min

4 portions

Ingrédients

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

Niveau

facile

Infos nut. par 1 portion

Sodium 486 mg

Protides 7.3 g

Calories 1778.5 kJ / 425.1 kcal

Lipides 12.3 g

Fibre 2.9 g

Graisses saturées 3.9 g

Glucides 68.3 g

Tu aimes ce que tu vois?

Cette recette et plus de 100 000 autres t'attendent !

Inscrive-toi à notre essai gratuit de 30 jours et découvre le monde de Cookidoo®. Sans engagement.

Créer un compte gratuitement Plus d’informations

Également présenté dans

Then, Now, Always - 50th Anniversary cookbook 50 Recettes
Australie et Nouvelle-Zélande

Tu pourrais aussi aimer...

Versatile smooth soup

45min

Broccoli and blue cheese soup

25min

Dairy free béchamel

10min

Flat bread

25min

Turmeric cauliflower soup (Post-natal)

50min

Falafel with beetroot hommus

20min

Apple and whole banana loaf

1h 10min

Vegan apple and nut crumble with rum raisins

9h

Sweet potato quiche with prosciutto

1h 15min

Bounty slice (Noni Jenkins)

1h 30min

Zucchini and parsnip frittata fingers (6-9 months)

45min

Coconut rice pudding with banana

50min