Classic Mushroom Risotto
Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.
Cals 657 · Prot 30 · Carbs 101 · Fat 21
Weekly classic
Vegetarian
45 min
Risotto, originally from Northern Italy, is made with arborio rice which is more starchy than most long grain varieties.
Cals 657 · Prot 30 · Carbs 101 · Fat 21
Weekly classic
Vegetarian
Ingredients
Risotto
Water
700 ML
Mushroom stock cube
1 Piece
Brown onion
1 Piece
Garlic cloves
2 Piece
Chestnut mushrooms
500 Grams
Vegetable oil
1 Tbsp
Butter
4*
20 Grams
Arborio rice
160 Grams
Fresh parsley
15 Grams
Grated Parmesan
4*
60 Grams
Lemon
1 Piece
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Allergens
*4 Milk
Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Peanuts,
Tree Nuts,
Sesame Seeds,
Milk,
Egg,
Fish,
Crustaceans,
Molluscs,
Soya,
Wheat,
Gluten,
Lupin,
Mustard,
Sulphur dioxide and
Celery.
Nutritional information
| Per Serving* | |
|---|---|
| Energy (kJ/kcal) | 2740 / 657 |
| Fats (g) | 21.1 |
| of which saturated (g) | 6.1 |
| Carbohydrates (g) | 101 |
| of which sugars (g) | 8.4 |
| Fibers (g) | 7.6 |
| Proteins (g) | 30.2 |
| Salt (g) | 0.8 |
*The nutritional information only applies to ingredients
supplied by Hello Chef. The cooking process and
additional ingredients added at home will affect
total values.
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Instructions
1 Prep
- Boil the measured water.
- Add the mushroom stock cube and boiled water to a jug and set aside.
- This is the mushroom stock.
- Peel and finely chop the onion.
- Peel and mince the garlic.
- Clean the mushrooms with a cloth, knife or brush (do not wash them with water) and roughly chop or tear the mushrooms.
2 Start risotto
- Heat a large pot or pan over a medium-high heat with a drizzle of oil.
- Fry the mushrooms for 5-6 min or until browned.
- Once softened, add the onion and butter and cook for 3 min further.
- Add the garlic and Arborio rice and cook for 1 min further, stirring to coat the grains in the oil.
3 Simmer
- Reduce the heat to medium and add 1/3 of the mushroom stock.
- Stir continuously until it has absorbed.
- Continue to add the stock, a little at a time for 20 min or until all the stock is absorbed and the rice is cooked 'al dente' – this is your risotto.
Tip! The amount of stock you will require, depends on the size of your pan and the heat over which you simmer the risotto. Make sure to adjust the amount accordingly.
4 Finish risotto
- Meanwhile, finely chop the parsley leaves.
- Once the risotto is cooked remove from the heat and add the grated Parmesan, half of the chopped parsley (reserve the rest for garnish) and a squeeze of lemon juice to taste.
- Season with salt and pepper and mix well.
5 Serve
- Serve the Classic Mushroom Risotto, garnished with the remaining fresh parsley.
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