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🍽️ Creamy Risotto with Mushrooms and Cucumbers

668 kcal · 30 min · 4 servings

Ingredients

• 1 cucumber
• 100 g snow peas
• 2 bunch dill
• 900 ml poultry stock
• 1 small onion
• 1 clove of garlic
• 3 tbsp olive oil
• 350 g risotto rice
• 100 ml white wine
• salt
• Pepper from the mill
• 2 tbsp butter
• 2 tbsp grated parmesan
• 200 g mushrooms (e.g. chanterelles or button mushrooms)

Instructions

1. 1. Peel the cucumber.
2. 2. Cut the cucumber in half lengthwise.
3. 3. Scoop out the seeds from the cucumber halves.
4. 4. Slice the cucumber into 1 cm thick rounds.
5. 5. Remove the stem ends from the sugar snap peas.
6. 6. Cut the sugar snap peas in half lengthwise.
7. 7. Rinse the dill under running water.
8. 8. Shake the dill dry.
9. 9. Pluck the fine dill tips from the stems.
10. 10. Chop the dill tips coarsely.
11. 11. Heat the poultry stock in a pot.
12. 12. Finely chop the onion.
13. 13. Finely chop the garlic clove.
14. 14. Heat the oil in a pot.
15. 15. Sauté the onions and garlic until translucent.
16. 16. Add the rice to the pot.
17. 17. Toast the rice briefly.
18. 18. Deglaze the dish with white wine.
19. 19. Wait until the rice has absorbed the liquid.
20. 20. Gradually pour in the hot poultry stock.
21. 21. Stir the risotto frequently.
22. 22. Add the next ladle of broth only when the previous liquid is almost absorbed.
23. 23. Season the risotto with salt and pepper.
24. 24. Add the cucumber slices 5 minutes before the end of the cooking time.
25. 25. Add the sugar snap peas.
26. 26. Add the chopped dill.
27. 27. Add 1 tablespoon of butter.
28. 28. Add the Parmesan cheese.
29. 29. Gently fold everything into the rice.
30. 30. Clean the mushrooms.
31. 31. Fry the mushrooms in a little butter.
32. 32. Season the mushrooms with salt and pepper.
33. 33. Sprinkle the mushrooms over the risotto at the end.

Nutrition per serving

• kcal: 668
• Protein: 25 g · Fett/Fat: 27 g · Carbs: 77 g