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🍽️ Creamy Mushroom Risotto

350 kcal · 40 min · 4 servings

Ingredients

• 300 g mushrooms (mixed (champignons, chanterelles, porcini))
• 200 g risotto rice
• 2 shallot(s)
• 1 bunch parsley
• 1 clove(s) garlic
• 40 g butter
• 100 ml white wine
• 400 ml chicken broth
• 50 g parmesan, freshly grated
• olive oil
• salt and pepper, white (from the mill)
• nutmeg

Instructions

1. 1. Rinse the mushrooms thoroughly.
2. 2. Cut the larger mushroom pieces into small cubes.
3. 3. Peel the shallots and the garlic.
4. 4. Chop the shallots and garlic very finely.
5. 5. Heat one tablespoon of butter in a pot.
6. 6. Sauté the chopped vegetables in the butter briefly.
7. 7. Add the rice to the pot.
8. 8. Stir the rice briefly.
9. 9. Deglaze the dish with white wine.
10. 10. Pour in the poultry broth.
11. 11. Let the rice cook on low heat for about 12 minutes.
12. 12. Stir constantly during the cooking process.
13. 13. Remove the pot from the heat.
14. 14. Stir the remaining butter into the rice.
15. 15. Add the Parmesan.
16. 16. Stir until the butter and cheese have melted.
17. 17. Heat the olive oil in a frying pan.
18. 18. Add the second shallot to the pan.
19. 19. Sauté the mushrooms in the pan for about 3 minutes.
20. 20. Fold the mushrooms into the finished risotto.
21. 21. Season the dish with salt.
22. 22. Season with nutmeg.
23. 23. Season with pepper.
24. 24. Sprinkle the chopped parsley over the dish.

Nutrition per serving

• kcal: 350
• Protein: 10 g · Fett/Fat: 15 g · Carbs: 45 g