Mushroom risotto
Creamy rice cooked slowly in stock with mushrooms and parmesan.
- 40 minto make
- 4portions
- Mediumto cook
- Vegetariandiet
Ingredients
For 4 portions
- 300 g rice (dry)
- 250 g mushrooms
- 1 medium onions
- 2 cloves garlic
- 2 Tbsp butter
- 1 Tbsp olive oil
- 100 ml wine, table, white
- 2 cubes vegetable stock cube
- 1,000 ml tap water
- 50 g parmesan cheese
Method
- Dissolve the stock cubes in the hot water.
- Soften the chopped onion and garlic in the oil, then add the sliced mushrooms and cook for 5 minutes.
- Stir in the rice, then the wine.
- Add the stock a ladle at a time, stirring, until the rice is soft (about 20 minutes).
- Stir in the butter and grated parmesan.
Nutrition
| A portion (480 g) | 100 g | |
|---|---|---|
| Energy | 476 kcal | 99 kcal |
| Protein | 12 g | 2.5 g |
| Carbohydrate | 71.1 g | 14.8 g |
| of which sugars | 4.3 g | 0.9 g |
| Fat | 13.5 g | 2.8 g |
| of which saturates | 6.2 g | 1.3 g |
| Fibre | 2.4 g | 0.5 g |
| Salt | 2.5 g | 0.5 g |
Footprint
| A portion | 1 kg | |
|---|---|---|
| Climate (CO₂ eq) | 0.52 kg | 1.08 kg |
| Nutrient pollution (N eq) | 3.7 g | 7.7 g |
| Land use for a year | 0.39 m² | 0.81 m² |
| Water use | 6,450 l | 13,427 l |
Footprint from AGRIBALYSE 3.1.1 (ADEME), with our own minor changes. How we work it out.
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