fr Tour de France
WorldTeam Men 05 Jul '25 - 27 Jul '25
15/21 Pau › Luchon-Superbagnères 182km
16/21 Muret › Carcassonne 169km
17/21 Montpellier › Mont Ventoux 171km
be Baloise Ladies Tour
WorldTeam Women 16 Jul '25 - 20 Jul '25
3/6 Olsene › Olsene 127km
4/6 Maldegem › Maldegem 87km
5/6 Maldegem › Maldegem 10km
fr Tour de France Femmes avec Zwift
WorldTeam Women 26 Jul '25 - 03 Aug '25
1/9 Vannes › Plumelec 78km
2/9 Brest › Quimper 110km
3/9 La Gacilly › Angers 163km
fr Tour Alsace
Development Team 30 Jul '25 - 03 Aug '25
1/5 Sausheim › Sausheim 4km
2/5 Rust (Europa-Park) › Selestat
3/5 Vesoul › La Planche des Belles Filles
es Donostia San Sebastian Klasikoa
WorldTeam Men 02 Aug '25
1/1 San Sebastián › San Sebastián 211km
fr Kreiz Breizh Elites
Development Team 02 Aug '25 - 04 Aug '25
1/3 Calanhel › Gourin 192km
2/3 Domaine de Trévarez › Carhaix 161km
3/3 Grâces › Rostrenen 181km
pl Tour de Pologne
WorldTeam Men 04 Aug '25 - 10 Aug '25
1/7 Wrocław › Legnica 199km
2/7 Hotel Gołębiewski Karpacz › Karpacz 148km
3/7 Wałbrzych › Wałbrzych 158km
fr Tour de l'Ain
WorldTeam Men 06 Aug '25 - 08 Aug '25
1/3 Feillens › Lagnieu 163km
2/3 Saint-Vulbas › Lélex-Monts Jura 153km
3/3 Plateau d'Hauteville › Belley 130km
Favourite recipes -  Mushroom risotto with parmesan

Favourite recipes - Mushroom risotto with parmesan

We love to share our riders' favourite recipes. Today on the menu: mushroom risotto with parmesan.

Ingredients (for 4 persons)

2 onions

1 clove of garlic

2 twigs fresh parsley or 1 tablespoon dried

300 grams of risotto rice

350 grams of mushroom mix

1 stock cube

150 ml white dry wine

25 grams grated parmesan cheese

Instructions

  1. Chop the onion, crush the garlic and fry in a little olive oil.
  2. Add the risotto rice and cook it briefly over low heat.
  3. Deglaze with the white wine and add a generous dash of stock. Bring this to the boil with the lid on the pan, over low heat.
  4. In the meantime, roughly chop the mushrooms and add them to the risotto.
  5. As soon as the rice has absorbed the liquid, add another dash of stock. Repeat this until the rice is done.
  6. Finely chop the parsley.
  7. Garnish the risotto with the parsley and parmesan cheese.

Enjoy!

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