Classic Mushroom Risotto

Make this full-flavoured Italian classic using robust mushrooms and arborio rice finished with butter and vegetarian hard cheese.

Vegetarian Dinner Italian Mushroom Risotto

Estimated Nutrition

Calories

511.3

kcal / serving

2045.2 kcal total

Carbs

74.6g

per serving

298.5 g total

Fat

15.5g

per serving

62.1 g total

Protein

10.7g

per serving

42.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

Plus a knob extra

Parmesan

Freshly grated; or vegetarian hard cheese

GrainsCereals

350

Arborio Rice

Liquids

175

White Wine

600

Vegetable Stock

Hot

NutsSeeds

clove

Garlic

Chopped

pinch

Salt

To taste

pinch

Black Pepper

Freshly ground; to taste

Vegetables

piece

Shallots

Chopped

150

Mushrooms

Chopped; Portobello, chestnut or wild

Method

Melt 50g of butter in a pan and fry shallots and garlic until softened.

Stir in 350g of rice and cook for 2 minutes until translucent.

Add 175ml of white wine and stir until absorbed.

Gradually add 600ml of hot stock one ladle at a time, stirring constantly until absorbed.

Stir in the 150g of chopped mushrooms once the stock is fully incorporated.

Mix in an extra knob of butter and 30g of parmesan once the rice is al dente.

Season with salt and pepper and serve immediately in warmed dishes.