Mushroom and Parmesan Risotto

Name: Mushroom and Parmesan Risotto
Prep time: 5 min
Cook time: 40 min
Total time: 40 min
Yield: 8 portions
Ingredients: 1600 g water; 2 vegetable stock cubes (for 0.5 l each); 80 g Parmesan cheese; 60 g shallot; 40 g extra virgin olive oil; 80 g unsalted butter; 500 g fresh button mushrooms; 640 g risotto rice; 120 g dry white wine; 1 ½ - 1 tsp fine sea salt

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Schwierigkeitsgrad einfach

Arbeitszeit 5 Min

Gesamtzeit 40 Min

Portionen 8 portions

Zutaten

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

Nährwerte: pro 1 portion
Brennwert: 477.1 kcal / 1996.3 kJ
Eiweiß: 13 g
Fett: 16.4 g
Kohlenhydrate: 66.5 g
Ballaststoffe: 1.6 g
gesättigte Fettsäuren: 7.2 g
Natrium: 580.2 mg