Creamy Primavera Mushroom Risotto

Name: Creamy Primavera Mushroom Risotto with Parmesan
Total time: 30 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Chestnut mushrooms; 1 Piece of Shallots; 2 Piece of Garlic cloves; 2 Piece of Small zucchini; 30 Grams of Parmesan; 850 ML of Water; 1 Piece of Vegetable stock cube; 2 Tbsp of Olive oil; 160 Grams of Arborio rice; 1 Piece of Lemon; 80 Grams of Cream cheese; 100 Grams of Green peas; 1 Tsp of Salt; 1 Tsp of Black pepper

with Parmesan

This comforting Italian staple is packed with vegetables!

401 Reviews

Cals 585 · Prot 24 · Carbs 102 · Fat 15

Vegetarian

Family Friendly

Calorie Smart

30 min

Creamy Primavera Mushroom Risotto with Parmesan

This comforting Italian staple is packed with vegetables!

401 Reviews

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 and fry for 5 min until lightly browned.

3 Add

Add the shallots, and grated zucchini and fry for 3 min. Once softened, add the garlic and arborio rice and 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 (see pro tip!).

5 Serve

Add a squeeze of lemon juice, the cream cheese, green peas and 3/4 of the grated Parmesan. Mix well and cook for 2 min further. Season to taste with salt and pepper. Divide the risotto among plates and garnish with the remaining grated Parmesan.

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