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Plated meal

Mushroom Risotto with Fresh Parsley & Parmesan

  • Gluten Free
  • Vegetarian
  • Low Calorie
  • Italian
  • Contains Dairy

This classic risotto hits all the right notes, with delicious mushrooms and plump arborio rice.

Nutrition Per Portion

  • Calories

    592

  • Carbs

    84.4g

  • Fat

    23.7g

  • Fibre

    4.1g

  • Protein

    14.7g

  • Sugar

    3.9g

  • 0.0 min

    Peel and finely chop the onion and garlic.

  • 1.0 min

    Finely chop the parsley.

  • 2.0 min

    Thickly slice the brown and white mushrooms.

  • 4.0 min

    In a saucepan, heat a small amount olive oil in a saucepan over medium-high heat.

  • 4.5 min

    Add the onion and garlic and sautee until softened.

  • 7.5 min

    Add the butter and melt.

  • 8.0 min

    Add the mushrooms and sautee until softened and golden brown.

  • 12.0 min

    Stir in the rice and coat in butter and cook until the sides of the grains are translucent around the edges.

  • 12.5 min

    Add a ladleful of the stock and simmer, stirring again, until the liquid has been absorbed.

  • 15.5 min

    Continue adding the stock in this way, until all of the liquid has been absorbed and the rice is plump and tender.

  • 33.0 min

    Stir half of the parsley through the risotto.

  • 33.5 min

    Season the risotto with salt and pepper, to taste.

  • 34.0 min

    Distribute the risotto among serving bowls.

  • 34.5 min

    Finely grate the parmesan.

  • 35.0 min

    Garnish with fresh parsley and parmesan and serve.

  • Ingredients

    Parmesan Cheese

    finely grated

    Butter

    Fresh Parsley

    Vegetable Stock

    combine each stock cube with 450-500ml of boiling water. Stir until dissolved. 450ml per person

    Risotto Rice

    Olive Oil

    1/2 tablespoon per person

    Garlic

    finely chopped

    Brown Onion

    chopped

    Button Mushrooms

    sliced

    Brown Mushrooms

    sliced

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