Preparation time is 20minutes
Cook time is 25minutes
Total time is 45minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 50grams dried porcini mushrooms
- 1 cube vegetable stock
- 2tablespoons olive oil
- 2 cloves garlic, peeled and minced
- 1 medium leek, sliced
- 250grams chestnut mushrooms, sliced
- 150grams peas, frozen
- 100grams asparagus, trimmed and chopped
- 300grams arborio rice
- 60grams parmesan, grated
- 2/3 cup white wine
- 25grams butter, salted
- 3tablespoons parsley, fresh, chopped
Nutrition per serving
2310kJ / 552Cal
2310 Kilojoules or 552 Calories
27% of daily energy intake*
Protein
15.0grams
Fat
19.5grams
Carbs
74.2grams
Sugars
10.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Rich and earthy mushroom risotto gets its depth of flavour from dried porcini.
Method
Step 1 of 7
Soak the porcini in 1 litre of boiling water for 20 minutes in a large bowl. Drain the liquid into a bowl and add a vegetable stock cube, stirring to combine. Reserve the porcini.
Step 2 of 7
In a large, deep frying pan, drizzle oil and cook the leeks and garlic over a medium heat for 3 minutes to soften.
Step 3 of 7
Stir in the chopped chestnut and porcini mushrooms and cook for 6-8 minutes to soften.
Step 4 of 7
Stir in the rice, cook for one minute and pour in the wine, cooking until it has evaporated. Add a quarter of the mushroom stock and simmer until the rice has absorbed it, stirring often.
Step 5 of 7
Repeat this step 3 more times with a quarter of the stock, stirring to absorb, until the rice is nearly cooked. Add the peas and asparagus with the final quarter of the stock.
Step 6 of 7
Remove the rice from the heat, stir in the butter and half the grated parmesan and season to taste. Place a lid on and allow to sit for 5 more minutes.
Step 7 of 7
Serve topped with the remaining grated parmesan and chopped parsley.
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