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Recipe by Emporion
Mushroom risotto is a creamy and flavorful dish, perfect for mushroom lovers. The rice is slowly cooked with sautéed mushrooms, creating an irresistible mix of flavors. This dish is an excellent option for a winter dinner, to be enjoyed hot and steaming.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Sauté the chopped onion with 80 g of butter
Step 2 of 4: Add the mushrooms, let them flavor, add the rice and after 6-7 minutes pour in the very hot broth
Step 3 of 4: Cook over medium heat and, if necessary, add more hot broth
Step 4 of 4: Before serving, add the remaining butter and a handful of grated Parmesan
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving293 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 2,714 kJ649 kcal | 928 kJ222 kcal |
| Fat | 24.8 g | 8.48 g |
| of which saturated fatty acids | 14.33 g | 4.9 g |
| Carbohydrates | 84.56 g | 28.91 g |
| of which sugars | 5.53 g | 1.89 g |
| Fibre | 3.95 g | 1.35 g |
| Protein | 13.31 g | 4.55 g |
| Salt | 0.2 g | 0.07 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
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