Wheat Risotto with Wild Mushrooms

RECIPESPLUS
14Ingredients
105Minutes
740Calories

Ingredients

US|METRIC
  • 10 grams dried porcini mushrooms
  • 300 milliliters hot water
  • 3 tablespoons oil
  • 2 onions (peeled and diced)
  • 3 cloves garlic (peeled and finely chopped)
  • 300 grams button mushrooms (halved)
  • 30 grams fresh thyme leaves (stripped from stems)
  • 1.5 liters warm water
  • 500 grams wheat
  • 1 liter vegetable stock
  • 250 grams carrots (peeled and sliced)
  • 75 grams Parmesan (grated, plus extra, shaved, for garnish)
  • 125 milliliters whipping cream
  • fresh basil (for garnish)
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    Directions

    1. Drain the porcini mushrooms, reserving the water, and chop finely. Heat the oil in a saucepan and cook the porcinis for 2 mins. Add the onions, garlic, button mushrooms and three-quarters of the thyme and cook until browned.
    2. Drain the whea berriest and add to the pan. Cook for 1 min, then gradually add the mushroom water and stock. Simmer over a medium heat for 50 mins, stirring occasionally.
    3. Add the carrots, Parmesan and cream and cook for 10 mins. Season with salt and black pepper. Serve garnished with basil, Parmesan and remaining thyme.
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    NutritionView More

    740Calories
    Sodium57% DV1380mg
    Fat37% DV24g
    Protein57% DV29g
    Carbs37% DV110g
    Fiber20% DV5g
    Calories740Calories from Fat220
    % DAILY VALUE
    Total Fat24g37%
    Saturated Fat7g35%
    Trans Fat
    Cholesterol35mg12%
    Sodium1380mg57%
    Potassium1190mg34%
    Protein29g57%
    Calories from Fat220
    % DAILY VALUE
    Total Carbohydrate110g37%
    Dietary Fiber5g20%
    Sugars10g20%
    Vitamin A240%
    Vitamin C40%
    Calcium35%
    Iron40%

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

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