Photo: Andrew Ridley
Mushroom Risotto
14 ingredients
Serves 6
openrecipes
Creamy truffled mushroom risotto
Estimated Nutrition (whole recipe, rough)
894
Calories
60g
Protein
39g
Fat
71g
Carbs
Counts 15 of 20 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Porcini | not in our table | 0 |
| Vermouth | not in our table | 0 |
| Chestnut | not in our table | 0 |
| Chervil | not in our table | 0 |
| Truffle | 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
- 1.5 litres hot chicken stock
- a handful of dried porcini mushrooms
- olive oil
- 1 small onion, peeled and finely chopped
- 2 sticks of celery, trimmed and finely chopped
- 400g risotto rice
- 150ml vermouth or white wine
- sea salt and freshly ground black pepper
- 4 large handfuls of wild mushrooms (try girolle, chestnut or oyster) cleaned and sliced
- a few sprigs of fresh chervil, tarragon or parsley, leaves picked and chopped
- juice of 1 lemon
- 25g butter
- 2 handfuls of freshly grated Parmesan cheese, plus extra for serving
- truffle oil
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