Mushroom risotto

The best thing that can be said about our mushroom risotto is that it tastes of mushrooms. A risotto with an intense boletus mushroom flavour and a simply exquisite recipe.
Ingredients: rice, boletus, onion, carrot, zucchini … and nothing else.
Allergens: May contain traces of celery.

3 ServingsGluten freeNo added saltVegan

In this tray you will take:

Rissoto Hongos

And nothing else!

Risotto Hongos

Cooking instructions:


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In a saucepan, heat two tablespoons of olive oil and add the content of the tray. Stir it for 1 min.


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Add 7 g of salt (or to taste). If you want, you can also add 50 ml of white wine and let it evaporate.


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Add about 750 ml of hot water little by little whilst stirring until it is smooth and “al dente” (at medium heat for about 25 minutes).


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Remove from the heat and, if you like, mix it with Parmesan cheese.
*For one person, the amounts are approximately 95 g of rice and 300 ml of water. Remember to shake the tray before to obtain a homogeneous mixture.
Trevijano touch
El toque que a nosotros nos gusta es incorporar un chorrito de nata al final de la cocción y espolvorear con perejil para presentarlo. Cuéntanos cuál es el tuyo. #Trevijano