- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 536.88 (Kcal)
- Carbohydrates 86.52 (g) of which sugars 4.57 (g)
- Proteins 11.74 (g)
- Fat 16.39 (g) of which saturated 5.08 (g)of which unsaturated 0.57 (g)
- Fibers 4.21 (g)
- Sodium 92.08 (mg)
Indicative values for a portion of 4 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Storage
The risotto with mushrooms, peas, and mascarpone can be stored in the refrigerator in an airtight container for up to two days.
Tips
You can substitute mascarpone with Philadelphia. For the mushrooms, you can use any kind you prefer; for convenience, I used mixed frozen mushrooms.
You can substitute mascarpone with Philadelphia. For the mushrooms, you can use any kind you prefer; for convenience, I used mixed frozen mushrooms.
