Roasted Mushroom Risotto
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy arborio rice dish enriched with roasted portobello mushrooms, garlic, and parmesan. The mushrooms add deep savory flavor to this classic Italian comfort food, perfect for a vegetarian dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 300g/ ⅔ lb baby portobello mushrooms
- 5-6 sprigs thyme
- 3 cloves garlic
- 2 tbsp olive oil (extra virgin)
- 2 stalks celery
- 1 white onion
- 10g/ 3.5 oz dried mushrooms
- 50g/ 2oz Parmesan cheese (or vegetarian hard cheese)
- 300g/ 1½ cup arborio rice
- 125ml/ ½ cup white wine (dry)
- 500ml/ 2 cups vegetable stock
- 500ml/ 2 cups water
- Salt to taste
At a glance
PER SERVING · TIME 70M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 45m
- Cook
- 25m
- Sodium
- 479mg
- Total sugar
- 3g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 289mg
- Calcium
- 122mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 45M
- SODIUM
- 479MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.