Really Easy Mushroom Risotto

BBC(5)
Steph Quintana: "lovley and easy to make" Read More
13Ingredients
60Minutes
520Calories

Ingredients

US|METRIC
  • 1 tablespoon dried porcini mushrooms
  • 2 tablespoons olive oil
  • 1 onion (chopped)
  • 2 garlic cloves (finely chopped)
  • 225 grams chestnut mushrooms (sliced)
  • 350 grams arborio rice
  • 150 milliliters dry white wine
  • 1.2 liters vegetable stock
  • 2 tablespoons fresh parsley (chopped)
  • 25 grams butter
  • salt
  • freshly ground black pepper
  • freshly grated Parmesan (or similar vegetarian hard cheese, to serve)
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    NutritionView More

    520Calories
    Sodium65% DV1550mg
    Fat23% DV15g
    Protein22% DV11g
    Carbs26% DV79g
    Fiber16% DV4g
    Calories520Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol20mg7%
    Sodium1550mg65%
    Potassium350mg10%
    Protein11g22%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate79g26%
    Dietary Fiber4g16%
    Sugars6g12%
    Vitamin A20%
    Vitamin C10%
    Calcium10%
    Iron25%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(5)

    Steph Quintana 13 days ago
    lovley and easy to make
    Chris Jones 18 days ago
    Good. Tastes good, smells delicious. Served with some sautéed cabbage.
    Recipe is pretty easy for anyone unused with risotto. In my case, I prefere my risotto a bit more al dente. I put 900 ml of veggies stock and I could have used less. Something like 700-800 ml. I also mixed gratted parmesan (mix of parmesan, reggiano and romano) at the end of cooking, not as dressing.
    Nadine 2 months ago
    I mixed some parmesan in with the butter. More tastier! Very nice and easy to make.
    Lerigny 2 months ago
    Lovely recipe. Recipe didn’t call for stock to be heated but I did as every risotto I ever made uses hot stock. Drizzle a little olive oil over the risotto once plated nice finish.
    Longknife 4 months ago
    Great risotto. I used a mix of field and button mushrooms and no dried porcini. 11 year old that can’t stand mushrooms ate 2 bowls ( we did pick the large bits of mushrooms out before serving but). Will be making this again.
    Simone Cilliers 4 months ago
    I made this last week and it was a big hit. I couldn't find dried porchini mushrooms so I added a mix of shiitake, king oyster, shimeji and portobellini mushrooms. The recipe is straight forward and so easy to follow.
    Gem 5 months ago
    Tasty! & easy cooking
    Holt 5 months ago
    very nice indeed. will definitely make again
    Gabriela Lacerda 5 months ago
    Easy and delicious !
    Chris B. 6 months ago
    Pretty good... everyone liked it. I'll probably make some alterations next time to boost the flavor.
    Joshua 6 months ago
    very nice and tasty. the citizens of my world really liked it.
    Nuno Alves 7 months ago
    Great dish, will do it again.

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