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Risotto Ai Funghi with Fresh Mushroom & Parmesan

Creamy Risotto Ai Funghi, richly flavored with a medley of Fresh Mushrooms and garnished with Parmesan.

369 Reviews


Cooking Time

2 People

Serving Size





Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

What you'll need

Olive oil | Salt | Black pepper | Chopping board | Knife | Cooking pot | Cooking pan | Wooden spoon | Mixing bowl

Cooking Instructions


Step 5 : Make the Salad

Combine halved cherry tomatoes and bite-sized lettuce pieces in a mixing bowl. Toss with balsamic dressing.

120 g White Onion
100 g Button Mushroom
50 g Brown Mushroom
100 g Portobello Mushroom
50 g Oyster Mushroom
5 g Fresh Parsley
800 liters Water
1 unit Vegetable Cube
180 g Arborio Rice
20 g Butter
40 g Parmesan Cheese
80 g Red Cherry Tomato
100 g Mix Lollo Salad
50 g Balsamic Dressing
4 g Shaved Parmesan Cheese



Step 1 : Simmer the Stocks

Peel and finely chop the onion. Quarter the brown and white mushroom, slice the portobello mushroom. Trim the base of the oyster mushroom. Chop the parsley. In a pot add the water and vegetable cube and bring to a simmer then set aside.

Nutritional Information

Energy (kJ/kcal)    


Protein (g)    


Carbohydrates (g)    


Fibers (g)    




Fats (g)


  • The nutritional information provided is only for ingredients supplied by COOKFRESH.

  • Please note that the total nutritional values will vary based on the cooking process and any additional ingredients you add at home.

Step 3 : Cook the Risotto

In the same pan, add another drizzle of oil over medium heat. Add the finely chopped onion, cook until soft and translucent. Add the rice with onions, stir for 30 seconds to toast the rice lightly. Gradually pour the vegetable stock and continuously stirring. Cook around 25-30 minutes.

Step 2 : Sauté the Mushrooms

In a medium-high heat pan, add a drizzle of oil. Add all the mushrooms and sauté for 7-9 minutes until they're soft and tender. Once done, set aside.

Step 4 : Final Touches

After 10 minutes of the cooking, add 2/3 of the sautéed mushrooms into the risotto, add stock and stir. Once the rice is tender and creamy, remove from heat. Stir in the butter, chopped parsley, and grated parmesan, reserving some for garnish. Season with salt and pepper.

Step 6 : Serve and Enjoy!

Spoon the risotto onto plates, topping it with the remaining sautéed mushrooms and parmesan shavings. Serve alongside the dressed salad.


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