Mushroom Cream Risotto recipe - ingredients, nutrition and when to eat it
This creamy risotto combines the pleasantly chewy texture of mushrooms with the richness of heavy cream.
This creamy risotto combines the pleasantly chewy texture of mushrooms with the richness of heavy cream. It is just right when you are craving a warm, silky bowl on a chilly evening.
Rice bowls · 35 minutes to cook
Nutrition (per 647g serving): 740.5 kcal · protein 15g · carbohydrate 81.4g · fat 40.9g · sodium 630.9mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Scrape the bottom of the pan with a spatula while toasting the rice so it does not stick.
Tips: Add the water little by little instead of all at once to bring out the rice's pleasantly chewy texture.
Tips: Add the heavy cream at the end and avoid simmering it for too long so its rich flavor stays distinct.
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Ingredients (1 serving)
- Rice — 80 g
- Mushrooms — 120 g
- Onion — 50 g
- Garlic — 1 pc
- Butter — 10 g
- Olive oil — 1 tsp
- Water — 300 ml
- Heavy cream — 60 ml
- Parmesan cheese — 15 g
- Salt — 1 tsp
- Ground black pepper — 0.5 tsp