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🍽️ Creamy Porcini Mushroom Risotto

334 kcal · 30 min · 4 servings

Ingredients

• 50 g dried porcini mushrooms
• 300 g risotto rice
• 2 small onions
• 2 tbsp butter
• 500 ml hot vegetable broth (more if needed)
• 50 ml white wine
• 50 g grated parmesan
• 2 tbsp chopped pine nuts
• salt
• pepper
• porcini mushroom powder (to taste)
• parsley (cut into strips)
• fried porcini mushrooms (for garnish)

Instructions

1. 1. Place the porcini mushrooms in a bowl and pour 300 ml of hot water over them. Let the mushrooms soak for about 10 minutes.
2. 2. Peel the onions. Cut them in half and chop the halves into fine dice.
3. 3. Drain the mushroom soaking liquid. Reserve the liquid for later and chop the mushrooms finely.
4. 4. Melt the butter in a pot and sauté the onion dice in it.
5. 5. Add the rice to the pot and cook until it looks translucent.
6. 6. Deglaze the rice with wine and cook the liquid down while stirring.
7. 7. Add some broth and cook it down while stirring.
8. 8. Add the chopped mushrooms and some mushroom water and continue cooking while stirring.
9. 9. Repeat adding broth and cooking it down until the rice is cooked. Stir constantly. This takes about 20 minutes.
10. 10. Stir half of the Parmesan and the pine nuts into the finished risotto.
11. 11. Serve the risotto on pre-warmed plates.
12. 12. Garnish the dish with parsley, the remaining Parmesan, and the fried porcini mushrooms.

Nutrition per serving

• kcal: 334
• Protein: 11 g · Fett/Fat: 10 g · Carbs: 49 g