Photo: Andrew Ridley
Mushroom Risotto
9 ingredients
Serves 3
openrecipes
This is yummy in the winter, and is good with a slosh of white wine, but don't use red as this can turn it a funny colour. Also, a lot of recipes will tell you to put porcini mushrooms in, or some sort of dried mushroom, and these are nice, but expensive and the risotto is fine without them.
Estimated Nutrition (whole recipe, rough)
745
Calories
18g
Protein
47g
Fat
60g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Garlic | 1 clove (3g) | 4 |
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
- 1-2 punnets mushrooms
- 3 cloves garlic, finely chopped or crushed
- Arborio rice, one handful per person works well
- 1 small red onion, finely chopped
- White wine (optional)
- Olive oil
- Knob of butter
- 1/2 stock cube (vegetable)
- Parmesan + extra to serve
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