How it tastes
Woodsy, nutty chanterelles, creamy rice, salty mountain cheese and Grana Padano, with resinous rosemary and thyme.
Rosemary risotto with chanterelles
Chanterelles and rosemary meet risotto rice that slowly drinks up white wine and vegetable bouillon until it turns creamy. Mascarpone, Grana Padano and Bündner mountain cheese run through it, courgette and parsley add the fresh notes.
- kcal
- 659
- Protein
- 31.2 g
- Carbs
- 53.7 g
- Fat
- 34.5 g
per portion (550 g)
CHF 20.00 per portion
20% off your first order
- Cancel or pause any time
- Freshly cooked, delivered every Wednesday
- Change your order until Friday 11 am
Why you'll love it
Perfect for
For mushroom lovers who like Sunday lunch slow and creamy.
Recipe Cook it yourself
- Prep approx. 20 min
- Simmer approx. 20 min
- Total approx. 40 min
Creamy rosemary risotto with mascarpone and Alpine cheese, topped with seared chanterelles and courgette. An autumn classic that you'll get right every time.
Method
Risotto
Bring the water and stock powder to the boil, keep warm. Sweat two thirds of the onion in the oil in a wide pan, add the rice and stir until translucent. Pour in the white wine and let it reduce.
Simmer
Gradually add the hot stock, stirring often, so that the rice is always just covered with liquid. Simmer until the rice is al dente (approx. 18 min.); the risotto should still be slightly runny.
Courgette
While the risotto simmers, heat the oil in a frying pan. Fry the courgette with the thyme for approx. 4 min., season, remove.
Chanterelles
Heat the oil in the same pan. Fry the chanterelles for approx. 3 min., briefly fry the rest of the onion with them. Add the parsley, season.
Finish
Take the pan off the heat. Stir in the rosemary, mascarpone and cheese, fold in the courgette, season. Serve the risotto immediately, top with the chanterelles and sprinkle with Grana Padano.
- Tip:
- Out of mushroom season, use button mushrooms or king oyster mushrooms instead of chanterelles.
- Goes well with:
- Green salad.
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What's inside
Nutrition facts, ingredients and allergens from our recipe. Nothing hidden.
659kcal
Nutrition facts
per portion (550 g) · 2757 kJ
Energy from
- Protein 19 %
- Carbohydrates 33 %
- Fat 48 %
Share of daily intake
- Protein31.2 g62 %
- Carbohydrates53.7 g21 %
- of which sugars5.4 g6 %
- Fat34.5 g49 %
- of which saturates16.6 g83 %
- Salt5.5 g92 %
Reference intake of an average adult (8400 kJ / 2000 kcal).
All nutrition facts per portion and 100 g
| Nutrient | Portion | 100 g |
|---|---|---|
| Energy | 2758 kJ659 kcal | 501 kJ120 kcal |
| Fat | 34.5 g | 6.3 g |
| of which saturates | 16.6 g | 3.0 g |
| Carbohydrates | 53.7 g | 9.8 g |
| of which sugars | 5.4 g | 1.0 g |
| Fibre | 12.1 g | 2.2 g |
| Protein | 31.2 g | 5.7 g |
| Salt | 5.5 g | 1.0 g |
Ingredients
- Water
- Courgettes
- Chanterelles
- Risotto rice
- Grana Padano
- Mascarpone
- Graubünden full-fat mountain cheese
- Onions
- White wine
- Rapeseed oil
- Rosemary
- Extra virgin olive oil
- Salt, pepper
- Vegetable stock
- Flat-leaf parsley
- Thyme
Full declaration
Water, courgettes, chanterelles 29 %, risotto rice 10 %, Grana Padano (MILK, salt, rennet, lysozyme (EGG)), mascarpone (CREAM, MILK PROTEIN, salt, natural fermented lactic acid), Graubünden full-fat mountain cheese (MILK (CH), salt, cultures, rennet from the mountain area), onions, white wine (fermented grape juice, SULPHITES), rapeseed oil, rosemary 1 %, extra virgin olive oil, salt, pepper, vegetable stock (sea salt, maltodextrin, vegetables 5% (parsnips, leek, onions, pumpkin), raw cane sugar, carrot juice 2%, yeast extract, carrot juice concentrate, spice, parsley extract), flat-leaf parsley, thyme.
Translated – the German declaration is legally binding.
Show German declaration
Wasser, Zucchetti, Eierschwämmli 29 %, Risottoreis 10 %, Grana Padano (MILCH, Salz, Lab, Lysozym (EI)), Mascarpone (RAHM, MILCHPROTEIN, Salz, natürliche Milchsäure fermentiert), Bündner Bergkäse Fett (MILCH (CH), Salz, Kulturen, Lab aus dem Berggebiet), Zwiebeln, Weisswein (Vergorener Traubensaft, SULFITE), Rapsöl, Rosmarin 1 %, Olivenöl extra vergine, Salz, Pfeffer, Gemüsebouillon (Meersalz, Maltodextrin, Gemüse 5% (Pastinaken, Lauch, Zwiebeln, Kürbis), Roh-Rohrzucker, Karottensaft 2%, Hefeextrakt, Karottensaftkonzentrat, Gewürz, Petersilienextrakt), Peterli Ital., Thymian.
Allergens
Contains Eggs, Milk, Sulphites. May contain traces of other allergens.
Rosemary risotto with chanterelles is just one of 14 dishes this week.
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