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Lunch

Risotto with mushrooms, peas, and Parmesan

About 541 kcal, 22 g of protein, 72 g of carbs, and 16 g of fat per serving. It works well for lunch, and takes about 35 minutes to prepare.

Vegetarian

Mushroom, pea, and Parmesan risotto - about 541 kcal per serving
541kcal
22 gprotein (17% of energy)
72 gcarbs
16 gfat
8 gfiber
35 minprep time

Ingredients (1 serving)

  • Dry white rice70 g (about 6 tablespoons)
  • Mushrooms150 g
  • Green peas80 g (about ½ cup)
  • Onion50 g
  • Garlic5 g
  • Parmesan20 g
  • Butter5 g
  • Olive oil5 g (about ½ tablespoon)
  • Parsley5 g
  • Seasonings and extras: salt, pepper, vegetable broth made from a stock cube

Instructions

  1. Heat the olive oil and sauté the chopped onion and garlic until softened. Add the sliced mushrooms and cook for 5 minutes.
  2. Add the rice and cook, stirring, until the grains turn translucent. Gradually add the hot broth, one ladleful at a time, stirring and waiting for the rice to absorb it before adding more (about 18 minutes).
  3. Add the peas 5 minutes before the end.
  4. Remove from the heat, stir in the butter and grated Parmesan, season with pepper, and sprinkle with parsley.

Arborio rice works best, but regular short-grain rice will also make a creamy risotto.

Nutrition information per serving

Per servingAmount
Calories541 kcal
Protein22.2 g
Carbs71.7 g
of which sugars10 g
Fiber8.1 g
Fat15.6 g
of which saturated6.9 g
Salt0.7 g

We calculated the calories and macros using the listed weights and our calorie chart. Protein provides 17% of the energy, carbs 56%, and fat 27%. Weights are for ingredients in the form specified in the recipe: groats, rice, and pasta are weighed dry, and meat and fish raw, unless the recipe says otherwise.

Nutrition information is approximate and depends on the specific products and preparation method. This recipe is for informational purposes and does not replace an individual diet plan from a dietitian. How we calculate recipe calories.

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