Creamy Primavera Mushroom Risotto

with Parmesan
This comforting Italian staple is packed with vegetables!
550 Reviews
Cals 595 · Prot 24 · Carbs 96 · Fat 15
Vegetarian
Family-Friendly
Calorie smart
Try Hello Chef Now
30 min
Creamy Primavera Mushroom Risotto with Parmesan
This comforting Italian staple is packed with vegetables!
550 Reviews
Cals 595 · Prot 24 · Carbs 96 · Fat 15
Vegetarian
Family-Friendly
Calorie smart
Try Hello Chef Now
Download PDF
Ingredients
Number of People:
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
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
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.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep

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.
Fry mushrooms

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.
Add

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.
Simmer

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!).
Serve

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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