Mushroom and Parmesan Risotto

Mushroom and Parmesan Risotto

4.9 7 Bewertungen

Vorbereitung 5 Min

Gesamt 40 Min

8 portions

Zutaten

water
1600 g
vegetable stock cubes (for 0.5 l each) crumbled
2
2 heaped teaspoons vegetable stock paste, crumbled
Parmesan cheese cut in pieces (2 cm)
80 g
vegetarian hard cheese, cut in pieces (2 cm)
shallot halved
60 g
extra virgin olive oil
40 g
unsalted butter cut in pieces
80 g
fresh button mushrooms quartered
500 g
risotto rice (e.g. Carnaroli, Arborio, 14-15 minutes cooking time)
640 g
dry white wine
120 g
fine sea salt to taste
1 ½ - 1 tsp

Schwierigkeitsgrad

einfach

Nährwerte pro 1 portion

Natrium 580.2 mg

Eiweiß 13 g

Brennwert 1996.3 kJ / 477.1 kcal

Fett 16.4 g

Ballaststoffe 1.6 g

gesättigte Fettsäuren 7.2 g

Kohlenhydrate 66.5 g

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