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Wild Mushroom Risotto

posted in: Dinner, Mushroom, Risotto 0

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  • handful of dried ceps
  • 85.0g chopped wild mushrooms
  • a knob of peeled, chopped ginger
  • 1.0 tsp cumin seeds, toasted in a hot pan
  • 2 chopped garlic cloves
  • 2 chopped shallots
  • a drizzle of truffle oil
  • 1 chopped green chilli
  • 25.0g butter
  • 100.0g Greek yogurt
  • 225.0g basmati rice
  • 1.0 tbsp olive oil
  • chopped fresh coriander , to serve
Servings: 4

  1. Put the dried ceps in a bowl and pour in the warm water. Soak for 20 minutes, drain (reserving the stock) and chop. Add water to make it up to 700ml. Heat the olive oil and butter in a pan. Adding one ingredient at a time, frying for a minute between each one, add the cumin seeds, garlic cloves, ginger, green chilli and chopped shallots.
  2. Lower the heat, add the basmati rice and fry until glossy. Tip in the chopped wild mushrooms, add the ceps and fry for a minute. Stir in the stock. Keep on a low heat for 20 minutes, stirring.
  3. Add salt and fold in the yogurt, butter and a drizzle of truffle oil. Sprinkle over chopped coriander.

Estimated Nutrient Breakdown:

Calories: 1,383.86
Weight: 639.32g
Total Fat: 41.97g
Saturated Fat: 18.52g
Trans-Fat: 0.82g
Monounsaturated Fat: 15.91g
Polyunsaturated Fat: 2.84g
Protein: 30.06g

Cholesterol: 67.05g
Sodium: 94.90g
Calcium: 238.56g
Magnesium: 122.35g
Potassium: 1,392.54g
Iron: 16.46g
Zink: 3.95g
Phosphorus: 436.52

Vit A: 193.94
Vit B1: 1.44
Vit B2: 0.42
Vit B3: 14.24
Vit B6: 1.15
Vit B12: 0.04
Vit D: 195.20
Vit E: 195.20
Vit K1: 17.58


Caution: Sulfites,FODMAP
Health Notes: Vegetarian,Peanut-Free,Tree-Nut-Free,Alcohol-Free,
Notes: My interesting sister says this recipe is helpful!

Author: BBC Good Food
Tags: Wild Food Box,Mushroom,Risotto

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