🍽️ Risotto with Chanterelles

Name: Risotto with Chanterelles
Total time: 50 min
Yield: 4 servings
Ingredients: 50 g Butter; 1 Shallot(s); 100 g Risotto rice; 100 ml White wine; 200 ml Vegetable broth; 30 g Parmesan; 50 g Butter; 3 Herb oyster mushrooms; Thyme; Salt and pepper

312 kcal · 50 min · 4 servings

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Ingredients

50 g Butter
1 Shallot(s)
100 g Risotto rice
100 ml White wine
200 ml Vegetable broth
30 g Parmesan
50 g Butter
3 Herb oyster mushrooms
Thyme
Salt and pepper

Instructions

1. Melt a piece of butter in a pot and sauté the finely diced shallots. Add the rice and sauté it briefly until it becomes slightly translucent. Deglaze the rice alternately with white wine and broth, allowing the liquid to reduce each time.
2. Clean the chanterelles, chop them coarsely, and fold them into the nearly finished risotto. Just before the end of the cooking time, stir in the remaining butter and Parmesan. Season to taste with thyme, salt, and pepper.

Nutrition per serving

kcal: 312
Protein: 9 g · Fett/Fat: 16 g · Carbs: 30 g