Really Easy Mushroom Risotto

A classic vegetarian risotto featuring intense porcini and chestnut mushrooms with plump arborio rice and savory Parmesan cheese.

Vegetarian Dinner Italian Mushrooms Risotto

Estimated Nutrition

Calories

480

kcal / serving

1920 kcal total

Carbs

75g

per serving

300 g total

Fat

12g

per serving

48 g total

Protein

10g

per serving

40 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Dairy

Butter

piece

Parmesan

freshly grated, or vegetarian hard cheese

GrainsCereals

350

Arborio Rice

Liquids

150

Dry White Wine

1.2

Vegetable Stock

hot

NutsSeeds

cloves

Garlic

finely chopped

tbsp

Parsley

fresh, chopped

piece

Salt

to taste

piece

Black Pepper

freshly ground, to taste

OilsFats

Olive Oil

Vegetables

tbsp

Porcini Mushrooms

dried

piece

Onion

chopped

225

Chestnut Mushrooms

sliced

Method

Soak porcini mushrooms in hot water for 10 minutes and drain.

Heat oil in a heavy saucepan and fry onion and garlic until softened.

Add chestnut mushrooms and fry until browned.

Stir in rice to coat in oil.

Add wine and simmer until liquid is absorbed.

Add stock one ladle at a time, stirring until absorbed before adding more.

Chop soaked porcini and stir into risotto with parsley, butter, and seasoning.

Serve with grated Parmesan.