Photo: Andrew Ridley
Expresso Mushroom Risotto
9 ingredients
Serves 2
openrecipes
Delicious and easy mushroom risotto - ready in 3 mins!
Estimated Nutrition (whole recipe, rough)
569
Calories
28g
Protein
24g
Fat
61g
Carbs
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Oyster | 6 medium (84g) | 81 |
| Shiitake | 1/2 cup (73g) | 34 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
| Chestnut | not in our table | 0 |
| Porcini | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 Riso Gallo Risotto Expresso Funghi pack
- 100ml of water
- Optional (if you're feeling more adventurous or have more time):
- 200g mushrooms, chopped
- For the most swooningly delicious flavour, use a mix including shiitakes, oysters, chestnuts, flats (for the dark gills which give deep colour to the rice) and dried porcini for great taste and for the soaking stock to colour the rice as well.
- 50g pancetta chopped (leave out for vegetarians)
- Drizzle of oil
- 1 clove garlic, peeled and crushed
- Parmesan shavings
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes