Free recipe · Italian dinner · Recipe of the Week 2026-W47

Mushroom Risotto

Name: Mushroom Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 320 g risotto rice (dry); 120 g onions; 10 g garlic; 1100 g stock cube (made up); 60 g parmesan; 30 g butter; 15 g olive oil; 100 g white wine; 400 g mushrooms

A Italian dinner for 4, vegetarian, easy on the weekly budget.

vegetarianpescatariangluten-freenut-freeegg-free

40 minprep + cook

4servings

503 kcalper serving

15.6 gprotein

~€1.32per serving*

Ingredients (serves 4)

320 g risotto rice (dry)
120 g onions
10 g garlic
1100 g stock cube (made up)
60 g parmesan
30 g butter
15 g olive oil
100 g white wine
400 g mushrooms

Method

Soften onion (and any mushroom that needs frying) in oil and butter.
Add rice, toast 1 min, splash in wine.
Add hot stock a ladle at a time, stirring, ~18 min until creamy.
Stir in the mushroom, parmesan and butter; rest 2 min and serve.

Allergens: celery, milk. Spice: 0/3.

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*Nutrition values and costs are planning estimates from typical food-composition data and EU supermarket prices — not medical advice. Allergen notes are a first pass, not a guarantee: always check product labels yourself, and never rely on Tova for a severe allergy.