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Recipe by
A dish that captures the intense flavors and magic of autumn, with an enveloping aroma and an extra-creamy result thanks to the porcini mushroom cream.
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 5: Finely chop the shallot and brown it in a pan with a little oil. Then add the thyme and mushrooms and cook for a few minutes.
Step 2 of 5: Transfer everything to a blender, blend and set aside.
Step 3 of 5: In a saucepan, toast the rice dry. After about two minutes, moisten it with a little broth or water and cook for about 12 minutes, adding more broth or water as it dries out.
Step 4 of 5: Halfway through cooking, add the porcini mushroom cream.
Step 5 of 5: When the rice is cooked, turn off the heat and finish with butter and Parmesan.
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In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Nickel to be checked · Allergens detected: Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving173 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 1,138 kJ272 kcal | 660 kJ158 kcal |
| Fat | 0.79 g | 0.46 g |
| of which saturated fatty acids | 0.21 g | 0.12 g |
| Carbohydrates | 56.68 g | 32.86 g |
| of which sugars | 5 g | 2.9 g |
| Fibre | 3.64 g | 2.11 g |
| Protein | 7.59 g | 4.4 g |
| Salt | 0.03 g | 0.02 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.
