Creamy Primavera Mushroom Risotto
with Parmesan
This comforting Italian staple is packed with vegetables!
Cals 585 · Prot 24 · Carbs 102 · Fat 15
Vegetarian
Family Friendly
Calorie Smart
30 min
This comforting Italian staple is packed with vegetables!
Cals 585 · Prot 24 · Carbs 102 · Fat 15
Vegetarian
Family Friendly
Calorie Smart
Ingredients
Chestnut mushrooms
250 Grams
Shallots
1 Piece
Garlic cloves
2 Piece
Small zucchini
2 Piece
Parmesan
4*
30 Grams
Water
850 ML
Vegetable stock cube
15*
1 Piece
Olive oil
2 Tbsp
Arborio rice
160 Grams
Lemon
1 Piece
Cream cheese
4*
80 Grams
Green peas
100 Grams
Salt
0.5 Tsp
Black pepper
0.5 Tsp
Allergens
*4 Milk, *15 Celery
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) | 2448 / 585 |
| Fats (g) | 15.2 |
| of which saturated (g) | 9.2 |
| Carbohydrates (g) | 102 |
| of which sugars (g) | 7.7 |
| Fibers (g) | 7.9 |
| Proteins (g) | 23.7 |
| Salt (g) | 1.3 |
*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
- Clean the mushrooms and chop them roughly.
- Peel and finely chop the shallots.
- Peel and mince the garlic.
- Grate the zucchini.
- Grate the Parmesan.
- Boil the measured water and dissolve the vegetable stock cube in it.
2 Fry mushrooms
- Heat a large non-stick pan over a medium heat with a drizzle of olive oil.
- Once hot, add the mushrooms.
- Fry for 5 min until lightly browned.
3 Add
- Add the shallots, and grated zucchini.
- Fry for 3 min.
- Once softened, add the garlic and arborio rice.
- Cook for 1 min further, stirring to coat the grains in the oil.
4 Simmer
- Add 1/3 of the stock and 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'.
- If you run out of stock, add more water.
5 Serve
- Add a squeeze of lemon juice, the cream cheese, green peas and 3/4 of the grated Parmesan.
- Mix well.
- Cook for 2 min further.
- Season to taste with salt and pepper.
- Serve the Creamy Primavera Mushroom Risotto with Parmesan[b/].
- Garnish with the remaining grated Parmesan.
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