Description: Creamy risotto with porcini mushrooms. It’s simple to prepare and delicious. Without cream, this dish is full of flavour from the porcini mushrooms.
Serves: 2
Cooking time: 40 minutes

Ingredients

• Porcini Mushrooms (dry) – 30g
• Risotto rice (raw) – 150g
• Vegetable stock cube – ¾ cube in 700ml boiling water
• Fresh parsley – 1 tablespoon
• Parmesan cheese (hard) – grated, 15g
• Truffle olive oil (optional) – 1 tablespoon

Method

1. Soak the porcini mushrooms in hot water.
2. In a medium size pot, pour in the rice and add some stock, then let it simmer while stirring until the liquid is absorbed. Continue adding the stock this way, until all the liquid is absorbed and the rice is plump and soft.
3. Add the mushrooms and their soaking water (from no.1).
4. Add grated parmesan cheese. Mix well.

To serve: sprinkle some freshly cut parsley, ground black pepper and grated parmesan cheese.

Nutritional Values Per Serving

Kcal	Protein	Fat	Carbs	Fibre	Sugars	Salt	Saturated Fat
346.7	14.3g	5.0g	64.7g	5.3g	0.4g	1.8g	1.9g
17.3%	28.5%	7.1%	24.9%	17.7%	0.4%	30.5%	9.3%

Nutritional Tips

This dish can be cooked without oil. Therefore, it is low in fat and you can have a good intake of protein, carbohydrates and fibre. Porcini mushroom is a type of mushroom commonly distributed in the Northern Hemisphere. They are sold either fresh or dry, but I have seen a lot more of them dried and packed. So when you cook, you soak them in water until it gets softer. They release their juice and that’s the key to cooking (don’t throw away the water). They have some kind of an earthy, woodsy flavour and they go really well with soups, pasta, risotto or many other dishes.

Mushrooms are versatile and can be perfectly incorporated into a lot of dishes including vegetarian or vegan meals.