Creamy Risotto with Diced Mushrooms
Creamy Risotto with Diced Mushrooms brings the taste of classic Italian comfort food to your table with ease. This dish perfectly balances the richness of risotto with the earthy flavor of mushrooms, giving you a gourmet experience in every bite.
What is Creamy Risotto with Diced Mushrooms?
This risotto is carefully prepared with creamy Arborio rice and diced mushrooms, delivering a luscious, creamy texture and a burst of umami from the mushrooms. Whether you’re dining alone or looking for a dish to impress guests, this ready meal is the perfect choice.
Key Features:
- Rich Creaminess: The Arborio rice creates a smooth and velvety texture with each bite.
- Earthy Flavor: Diced mushrooms add a savory and earthy depth to the risotto.
- Convenience: This risotto is a hassle-free meal option, ready to eat after a quick heat-up.
Ingredients
Parboiled rice 75,3%, cream, powdered sunflower oil preparation (rice starch, sunflower oil), corn starch, dehydrated button mushrooms 2,3%, flavour, salt, rice flour, onion powder, yeast extract, wild porcini mushrooms (pieces and powder) 0,9%, garlic powder, dehydrated parsley.
Contains: wheat, soy, mustard.
Preparation
How to Prepare: 1. Empty pouch contents into a non-stick saucepan.
2. Add 4 ½ cups of cold water to the pan.
3. Uncovered, bring the mixture to a boil, stirring occasionally.
4. Once boiling, reduce heat to a simmer, continuing to stir occasionally.
5. For an al dente texture, cook uncovered for 30-32 minutes, until water has completely evaporated. For a softer texture, cook uncovered for an additional 5 minutes.
6. Remove the pan from heat and add a tablespoon of butter.
7. If desired, top with grated Parmesan cheese and stir until creamy.
| Nutrition Facts | Per 1/4 cup (30 g) | %Daily Value* | Read more | |
|---|---|---|---|---|
| Calories | - | |||
| Fat | - | - | ||
| Saturated | - | - | ||
| Trans | - | |||
| Carbohydrate | - | |||
| Fibre | - | - | ||
| Sugars | - | - | ||
| Protein | - | |||
| Cholesterol | - | |||
| Sodium | - | - | ||
| Potassium | - | - | ||
| Calcium | - | - | ||
| Iron | - | - | ||
| Thiamine | - | - | ||
| Riboflavin | - | - | ||
| Niacin | - | - | ||
| Folate | - | - |
*5% or less is a little, 15% or more is a lot.
Milan:
A Short History of Italian Risotto
Rice arrived in Europe just over 500 years ago, making it a late addition to Old-World cuisine. Originally brought from the Middle East and used as medicine, it became food only after Spanish rulers introduced it to Naples in the 1400s. By the 1500s, northern Italy—especially the Milan area—was covered in rice fields, but for centuries it was eaten simply in soups or as rice flour bread.
The first true risotto appeared in 1853 when Giovanni Felice Luraschi published the classic risotto alla milanese recipe, elevating rice from peasant fare to a prized dish. In the 20th century, Italian growers developed signature varieties like Carnaroli, Arborio, and Vialone, and risotto spread across the country, inspiring regional specialties that continue to define Italian cuisine today.
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