🍄 Creamy Mushroom Pan-Risotto (Arroz al Horno Style)

Name: Creamy Mushroom Pan-Risotto (Arroz al Horno Style)
Total time: 25 min
Yield: 4 servings
Ingredients: 250 g Arborio rice or risotto rice; 300 g Mushrooms (or mixed mushrooms); 2 Zehen Garlic (crushed); 600 ml Chicken or vegetable broth (warm); 100 g Light or dark cream cheese (e.g., cream cheese spread); 50 g Parmesan (grated); 2 EL Olive oil; 1 Zweig Rosemary (fresh); nach Bedarf Salt and black pepper

480 kcal · 25 min · 4 servings

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Ingredients

250 g Arborio rice or risotto rice
300 g Mushrooms (or mixed mushrooms)
2 Zehen Garlic (crushed)
600 ml Chicken or vegetable broth (warm)
100 g Light or dark cream cheese (e.g., cream cheese spread)
50 g Parmesan (grated)
2 EL Olive oil
1 Zweig Rosemary (fresh)
nach Bedarf Salt and black pepper

Instructions

1. Fry the mushrooms in 1 tbsp olive oil over high heat until golden brown. Remove and set aside.
2. Heat the remaining olive oil in a deep pan. Toast the rice over medium heat for 2 minutes.
3. Add the crushed garlic and rosemary sprig. Stir for 30 seconds.
4. Pour in half of the warm broth. Stir well until the liquid is almost fully absorbed.
5. Add the remaining broth. Reduce heat and cook for 12 minutes until the rice is soft but still has a bite (al dente).
6. Remove the pan from the heat. Remove the rosemary sprig. Stir in the cream cheese and half of the Parmesan.
7. Fold in the fried mushrooms. Sprinkle the remaining Parmesan on top. Cover and let stand for 3 minutes.

Nutrition per serving

kcal: 480
Protein: 14 g · Fett/Fat: 18 g · Carbs: 65 g