Of which 3.4 g sugars and 2 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Vitamin D (mushrooms) · Calcium (parmesan)
Allergens milk
Mushroom risotto
Creamy without constant stirring — the machine does the wooden spoon's job.
Ingredients
- 320 g (11½ oz) arborio rice, uncooked
- 400 g (14 oz) fresh mushrooms, sliced — white or assorted
- 1 onion (100 g / 3½ oz)
- 2 cloves garlic (6 g)
- 100 ml (½ cup) white wine — optional
- 900 ml (3¾ cups) vegetable broth
- 30 g (1 oz) grated Parmesan cheese
- 2 tbsp olive oil (20 g / ¾ oz)
- salt, pepper and parsley, to taste
Method
- Heat the olive oil in a saucepan. Sauté the chopped onion and garlic for 4 minutes.
- Add the mushrooms and cook for 5 minutes, until golden and the liquid they release has evaporated.
The full method (6 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Vegetarian”. The English edition is coming soon.
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