Risotto with mushrooms

This is a very nice (vegetarian) recipe, especially if you are bulking.


Ingredients (for 4 people):

1 litre (vegetable) broth

2 onions

75-100g Parmesan cheese (grated/flakes)

Olive oil

(Unsalted) Butter

400 gr risotto rice

250 ml white wine

2 spring onions

600 gr chestnut mushrooms (kastanjechampignons)


How to make the risotto

  1. Put the broth on a small flame so it stays warm
  2. Cut the mushrooms in slices and finely chop the onion
  3. Put a little bit of olive oil in one pan and add the mushrooms, fry them until they are done and slightly brown
  4. Put a little bit of olive oil in another pan and fry the onions until they’re soft and look “glassy”
  5. Add the risotto rice to the onions and fry for about 1 minute until they turn slightly
    translucent, then put the stove on a low heat.
  6. Add the white wine to the rice and onions and let it evaporate
  7. Add the broth 2 ladles at time to the rice and onions and let evaporate/be absorbed until adding the next ladles of broth.
  8. When the rice is almost cooked (after about 30-40 minutes) add (Italian) herbs and spices to taste.
  9. Turn the stove off and stir the Parmesan cheese through the rice.
  10. Add the mushrooms and a small clump of butter to the rice. Stir it through and put the lid on the pan to let it rest for about 2-5 minutes.
  11. In the meantime, cut the spring onions in small slices.
  12. Sprinkle the spring onion over the risotto before or after serving.

Eat with some salad if you want some extra vegetables.

  Whole dish Per serving
Kcal 3042 761
Protein (g) 112 28
Carbs (g) 340 85
Fat (g) 108 27





Posted on February 24, 2018, in Recipes. Bookmark the permalink. Leave a comment.

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