We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Menuistia Icon
Menuistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Duck and Mushroom Risotto
Duck and Mushroom Risotto

Duck and Mushroom Risotto
A creamy risotto with tender duck and earthy mushrooms.
Duck and Mushroom Risotto
Ingredients:
1
Servings
  • 200
    g
     duck breast
  • 150
    g
     arborio rice
  • 100
    g
     mushroom
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     chicken stock
  • 30
    g
     parmesan cheese
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Duck and Mushroom Risotto
Instructions:
  1. Heat olive oil in a pan over medium heat.
  2. Season duck breast with salt and pepper, then sear until golden brown on both sides. Remove and set aside.
  3. In the same pan, add chopped onion and garlic, sauté until translucent.
  4. Add sliced mushrooms and cook until soft.
  5. Stir in arborio rice, cooking for 1-2 minutes until lightly toasted.
  6. Gradually add chicken stock, stirring frequently until absorbed before adding more.
  7. Once rice is creamy and cooked through, stir in grated parmesan cheese.
  8. Slice the duck breast and serve on top of the risotto.
Nutrition Per Serving 1031 g Per 100g
Energy 800 kcal 78 kcal
Protein 50 g 4.8 g
Fibre 4 g 0.4 g
Salt 2 g 0.2 g
Sugar 4 g 0.4 g
Carbohydrates 90 g 8.7 g
Fat 30 g 2.9 g
  • 200
    g
     duck breast
  • 150
    g
     arborio rice
  • 100
    g
     mushroom
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 500
    ml
     chicken stock
  • 30
    g
     parmesan cheese
  • 1
    tbsp
     olive oil
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Heat olive oil in a pan over medium heat.

Season duck breast with salt and pepper, then sear until golden brown on both sides. Remove and set aside.

In the same pan, add chopped onion and garlic, sauté until translucent.

Add sliced mushrooms and cook until soft.

Stir in arborio rice, cooking for 1-2 minutes until lightly toasted.

Gradually add chicken stock, stirring frequently until absorbed before adding more.

Once rice is creamy and cooked through, stir in grated parmesan cheese.

Slice the duck breast and serve on top of the risotto.

Contact About
Privacy Policy Terms of Service Sitemap