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Cheesy Mushroom Risotto

Veggie.Lover's picture
  Butter 1 1⁄2 Ounce (45 Gram)
  Flat mushrooms 6 1⁄2 Ounce, thickly sliced (200 Gram)
  Button mushrooms 4 Ounce, halved (125 Gram)
  Shiitake mushrooms 6 1⁄2 Ounce (200 Gram)
  Oyster mushrooms 6 1⁄2 Ounce (200 Gram)
  Arborio rice/Risotto rice 14 Ounce (2 Cups, 440 Gram)
  Hot vegetable stock 1 3⁄4 Pint (4 Cups, 1 Liter)
  Grated parmesan cheese 4 Tablespoon
  Freshly ground black pepper To Taste

1. Melt 15g butter in a frying pan. Add flat, button, shiitake and oyster mushrooms and cook over a medium heat, stirring constantly, for 4-5 minutes or until mushrooms are soft. Remove pan from heat and set aside.
2. Melt remaining butter in a clean frying pan. Add rice and cook over a medium heat, stirring constantly, for 2 minutes. Pour 1 cup/250 ml 8fl oz hot stock into rice and cook over a medium heat, stirring constantly, until stock is absorbed. Continue cooking in this way until all the stock is used and rice is just tender.
3. Stir mushroom mixture, Parmesan cheese and black pepper to taste into rice mixture and cook for 2 minutes longer.

Recipe Summary

Difficulty Level: 
Main Dish
Stir Fried

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2074 Calories from Fat 473

% Daily Value*

Total Fat 54 g82.9%

Saturated Fat 32.5 g162.4%

Trans Fat 0 g

Cholesterol 144.2 mg48.1%

Sodium 2558.4 mg106.6%

Total Carbohydrates 360 g120%

Dietary Fiber 16.3 g65.2%

Sugars 38.7 g

Protein 42 g83.4%

Vitamin A 28.4% Vitamin C 11.7%

Calcium 70% Iron 31%

*Based on a 2000 Calorie diet

Cheesy Mushroom Risotto Recipe