Mushroom risotto
White rice cooked slowly risotto-style with champignons, butter and parmesan.
- Number of servings
- 1
Nutrients
For entire dish
- Calories
- 544 kcal
- Protein
- 13.6 g
- Carbohydrates
- 66.9 g
- Fat
- 24.8 g
- Fiber
- 2.5 g
Per serving
- Calories
- 544 kcal
- Protein
- 13.6 g
- Carbohydrates
- 66.9 g
- Fat
- 24.8 g
- Fiber
- 2.5 g
Vitamins
For entire dish
Some micronutrient totals include only ingredients with a recorded value.
- A
- 133.6 mcg
- C
- 3 mg
- D
- 0.2 mcg
- E
- 1.5 mg
- K
- 4.8 mcg
- B9
- 7.6 mcg
- B12
- 0.2 mcg
- Ca
- 177.6 mg
Ingredients
- White rice — 75 g
- Champignon — 80 g
- Parmesan — 15 g
- Butter — 15 g
- Onion — 40 g
- Still water — 250 g
- Olive oil — 8 g
- Table salt — 2 g
Cooking instructions
- Slice the mushrooms and dice the onion.
- Heat the water until hot.
- Fry the onion and mushrooms in olive oil for 5 minutes.
- Add the rice and stir for 1 minute until the grains look glossy.
- Add the hot water in small portions, stirring, for 18 minutes until the rice is tender.
- Stir in the butter and parmesan.
- Season with salt and serve at once.