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|Calories520Calories from Fat140|
|% DAILY VALUE|
|Calories from Fat140|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Fredericke Poulin Léonard 22 days ago
Recipe is pretty easy for anyone unused with risotto. In my case, I prefere my risotto a bit more al dente. I put 900 ml of veggies stock and I could have used less. Something like 700-800 ml. I also mixed gratted parmesan (mix of parmesan, reggiano and romano) at the end of cooking, not as dressing.
Nadine a month ago
I mixed some parmesan in with the butter. More tastier! Very nice and easy to make.
Lerigny a month ago
Lovely recipe. Recipe didn’t call for stock to be heated but I did as every risotto I ever made uses hot stock. Drizzle a little olive oil over the risotto once plated nice finish.
Longknife 3 months ago
Great risotto. I used a mix of field and button mushrooms and no dried porcini. 11 year old that can’t stand mushrooms ate 2 bowls ( we did pick the large bits of mushrooms out before serving but). Will be making this again.
Simone Cilliers 3 months ago
I made this last week and it was a big hit. I couldn't find dried porchini mushrooms so I added a mix of shiitake, king oyster, shimeji and portobellini mushrooms. The recipe is straight forward and so easy to follow.
Gem 4 months ago
Tasty! & easy cooking
Holt 4 months ago
very nice indeed. will definitely make again
Gabriela Lacerda 4 months ago
Easy and delicious !
Chris B. 5 months ago
Pretty good... everyone liked it. I'll probably make some alterations next time to boost the flavor.
Joshua 6 months ago
very nice and tasty. the citizens of my world really liked it.
Nuno Alves 6 months ago
Great dish, will do it again.