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Porcini Mushroom Risotto

Porcini Mushroom Risotto

with Parmesan Cheese

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Do not let the fear of continuous stirring put you off this risotto. The secret to an enjoyable risotto is to cook it slowly while stirring, so as to release and stabilise the starch within the arborio rice. Adding too much stock at once will only produce gloopy risotto, so make sure you only a ladle of stock when the rice is looking dry and thirsty. The nutty flavour of the mushroom paired with Parmesan cheese are the perfect additions to the rice.

Tags:Veggie
Allergens:Milk/Lait

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

2 unit

Vegetable Broth Concentrate

227 g

Cremini Mushrooms

10 g

Garlic

1 unit

Lemon

10 g

Parsley

56 g

Red Onion

170 g

Arborio Rice

28 g

Parmesan Cheese, shredded

(ContainsMilk/Lait)

14 g

Dried Porcini Mushrooms

Not included in your delivery

Oil*

2 tbsp

Butter*

(ContainsMilk/Lait)
Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2448 kJ
Calories585 kcal
Fat18 g
Saturated Fat18 g
Carbohydrate86 g
Sugar4 g
Dietary Fiber4 g
Protein19 g
Cholesterol42 mg
Sodium571 mg
Utensils
Utensilsarrow down iconarrow down icon
Zester
Pot
Large Pot
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Thinly slice the mushrooms. Mince or grate the garlic. Zest, then cut the lemon into wedges. Roughly chop the parsley.

2

Using your hands, squish and crumble the porcini mushrooms in the bag into small pieces. In a medium pot, combine 4 1/2 cups water, the crumbled porcini and broth concentrates. Bring to a gentle boil over medium heat.

3

Heat a large pot over medium heat. Add 2 tbsp butter, then the cremini mushrooms and onion. Cook, stirring occasionally, until the mushrooms are softened, 4-5 min.

4

Add the rice and garlic to the mushrooms. Stir for 1 min. Add 1 cup mushroom broth. Cook, stirring until broth has been absorbed by the rice. Continue adding the broth, 1 cup at a time, stirring constantly after each addition until the liquid is absorbed. and the rice is tender and the texture is creamy, 28-30 min.

5

After the last cup of broth has been stirred in and absorbed, the rice should be tender and the texture will be creamy. (The entire process should take 28-30 min.) Stir in the lemon zest, Parmesan and half the parsley. Stir until heated through, 2-3 min. Season with salt and pepper.

6

Divide the risotto between plates. Sprinkle with the remaining parsley. Squeeze over a lemon wedge, if desired.