Creamy Mushroom
Risotto
A delicious Italian staple!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Family Friendly
25 min
A delicious Italian staple!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Family Friendly
Ingredients
Vegetable stock cube
15*
0 Pieces
Butter
4*
0 Grams
Allergens
*15 Celery, *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) | / |
| Fats (g) | |
| of which saturated (g) | |
| Carbohydrates (g) | |
| of which sugars (g) | |
| Fibers (g) | |
| Proteins (g) | |
| Salt (g) | |
*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
Peel and mince shallots and garlic. Heat the water in a pot and dissolve the stock cube. Bring to a light simmer.
2 Fry
In a pan, melt the butter and fry shallots and garlic until soft.
3 Add rice
Add arborio rice to the pan. Stir for 2-3 minutes.
4 Simmer
Gradually add the vegetable stock to the rice, one ladle at a time. Wait until the liquid is absorbed before adding the next ladle. Stir continuously and let the risotto bubble lightly. Add liquid until you've used it all. Continue cooking the risotto for about 20 minutes, until the rice is cooked but "al dente".
5 Fry mushrooms
Meanwhile, clean and slice mushrooms. Heat oil in a separate pan and fry mushrooms over high heat for 5-8 minutes until nicely browed.
6 Add and serve
When the risotto is cooked, fold in the mushrooms, ricotta, grated Parmesan and chopped fresh parsley. Season with salt and pepper to taste. Add also a squeeze of lemon juice. Serve topped with chopped spring onion.
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