Risotto aux Champignons Recipe

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Ingredients:

Serving

125 g butter
1 onion, chopped
375 g mushrooms, diced
500 g risotto rice ( eg. arborio)
1 liter vegetable stock , approx. (can be made with granules)
1/8 tsp saffron
40 g parmesan cheese, grated
parsley, chopped,to garnish

Directions:

Sauté the onion in half of the butter until it is translucent.
Add the mushrooms and cook 2-3 minutes.
Add the rice and cook,while stirring, until the rice gets shiny and translucent around the edges.
Add a ladle of bouillon and cook until it is absorbed.
Add the safron.
Continue adding the bouillon (one ladle at a time and cooking until absorbed) until the rice is cooked and all the bouillon is absorbed.
Add the remaining butter and parmesan, stir.
Serve topped with chopped parsley.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	740.11 Kcal (3099 kJ)
Calories from fat	265.17 Kcal
		% Daily Value*
Total Fat	29.46g	45%
Cholesterol	75.99mg	25%
Sodium	313.41mg	13%
Potassium	358.67mg	8%
Total Carbs	92.45g	31%
Sugars	3.08g	12%
Dietary Fiber	2.74g	11%
Protein	15.95g	32%
Vitamin C	3.8mg	6%
Vitamin A	0.3mg	10%
Iron	1mg	6%
Calcium	127.6mg	13%

Amount Per 100 g
Calories	256.78 Kcal (1075 kJ)
Calories from fat	92 Kcal
		% Daily Value*
Total Fat	10.22g	45%
Cholesterol	26.36mg	25%
Sodium	108.74mg	13%
Potassium	124.44mg	8%
Total Carbs	32.08g	31%
Sugars	1.07g	12%
Dietary Fiber	0.95g	11%
Protein	5.53g	32%
Vitamin C	1.3mg	6%
Vitamin A	0.1mg	10%
Iron	0.4mg	6%
Calcium	44.3mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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