Mushroom Risotto
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Mushroom Risotto
4 min
Easy
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24 4.9g / 24%
64 30.2g / 64%
12 5.8g / 12%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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MyMenu IQ™ generates a nutritional score, considering the energy content and the nutrients in the menu, and their contribution towards achieving nutritional recommendations as based on a 2,000 kcal daily diet for an average adult.
 
MyMenu IQ™ guides you to select a balanced menu on a scale from 0 to 100, with focus on the main meal.

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Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Mushroom Risotto

(0)
30 Min
Easy

Ingredients

6

This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
2  cubes
MAGGI® Beef Bouillon
1  cup
Arborio rice
4  cups
water
1  tbsp
Olive oil
1  Small
Onion, finely chopped
2  Cloves
Garlic, finely chopped
200  g
Mushrooms, chopped
0.5  cup
parmesan cheese, grated
1  tbsp
Fresh parsley, chopped
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Nutrition Value

Carbohydrates
30.22 g
Energy
189.45 kcal
Fats
4.98 g
Protein
5.8 g
Information per serving

Instruction

30 Minutes

  • Step1

    1 Min
    In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent. Add the mushroom and sauté for 5 minutes.

  • Step2

    1 Min
    Add the Arborio rice to the skillet and stir to coat the grains with the oil. Toast the rice for about 2 minutes, stirring constantly.

  • Step3

    1 Min
    Begin adding the warm beef broth to the skillet, one ladleful at a time, stirring constantly. Allow each ladleful of broth to be absorbed by the rice before adding the next. Continue this process for about 20–25 minutes, or until the rice is cooked al dente and the risotto has a creamy consistency.

  • Step4

    1 Min
    Stir in the grated Parmesan cheese. Mix well until the cheese is melted and incorporated into the risotto, garnished with fresh chopped parsley.
Mushroom Risotto

Step1 of 4

In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent. Add the mushroom and sauté for 5 minutes.

Mushroom Risotto

Step2 of 4

Add the Arborio rice to the skillet and stir to coat the grains with the oil. Toast the rice for about 2 minutes, stirring constantly.

Mushroom Risotto

Step3 of 4

Begin adding the warm beef broth to the skillet, one ladleful at a time, stirring constantly. Allow each ladleful of broth to be absorbed by the rice before adding the next. Continue this process for about 20–25 minutes, or until the rice is cooked al dente and the risotto has a creamy consistency.

Mushroom Risotto

Step4 of 4

Stir in the grated Parmesan cheese. Mix well until the cheese is melted and incorporated into the risotto, garnished with fresh chopped parsley.

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