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🍽️ Creamy Risotto with Oyster Mushrooms
440 kcal · 30 min · 4 servings
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Ingredients
- 35 g dried mushrooms
- 1 clove garlic
- olive oil
- 250 g risotto rice
- 150 ml dry white wine
- 700 ml vegetable broth
- 400 g mixed mushrooms (oyster mushrooms, porcini)
- 2 spring onions
- 4 tbsp freshly grated Parmesan
- 2 tbsp butter
- salt
- pepper (from the mill)
Instructions
- 1. Place the dried mushrooms in a bowl.
- 2. Pour 120 milliliters of lukewarm water over the mushrooms.
- 3. Let the mushrooms soak in the water.
- 4. Peel the garlic clove.
- 5. Heat 2 tablespoons of oil in a pot.
- 6. Add the garlic to the hot oil.
- 7. Sauté the garlic until translucent.
- 8. Add the rice to the pot.
- 9. Sauté the rice until translucent as well.
- 10. Drain the mushroom water.
- 11. Collect the mushroom water in a container.
- 12. Chop the soaked mushrooms finely.
- 13. Set the mushrooms aside.
- 14. Pour the wine into the pot.
- 15. Let the wine reduce completely.
- 16. Pour the collected mushroom water in.
- 17. Add enough broth to just cover the rice.
- 18. Stir and let the liquid absorb.
- 19. Add a little more broth.
- 20. Repeat adding broth and stirring.
- 21. Continue until the broth is used up.
- 22. Check if the rice is cooked.
- 23. Clean the fresh mushrooms.
- 24. Chop the fresh mushrooms finely or tear them.
- 25. Wash the spring onions.
- 26. Trim the spring onions.
- 27. Slice the spring onions diagonally into thin rings.
- 28. Heat 2 tablespoons of oil in a hot pan.
- 29. Fry the mushrooms in the pan.
- 30. Add the spring onions to the pan.
- 31. Season with salt and pepper.
- 32. Remove the pan from the heat.
- 33. Add the mushrooms and spring onions to the risotto.
- 34. Add the Parmesan to the risotto.
- 35. Add the butter to the risotto.
- 36. Mix everything well.
- 37. Taste and adjust seasoning with salt and pepper.
- 38. Serve the risotto in deep plates.
Nutrition per serving
- kcal: 440
- Protein: 13 g · Fett/Fat: 18 g · Carbs: 51 g