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🍽️ Creamy Chanterelle Risotto with Parmesan

265 kcal · 30 min · 4 servings

Ingredients

• 4 shallots
• 2 tbsp olive oil
• 300 g brown rice for risotto
• 1 lemon
• salt
• pepper from the mill
• 2 bay leaves
• 700 ml vegetable broth
• 400 g chanterelles
• 2 tbsp butter
• 2 pinches nutmeg powder
• 40 g parmesan (1 piece)
• 1 handful parsley

Instructions

1. 1. Peel the shallots and cut them into fine cubes.
2. 2. Heat the olive oil in a pot.
3. 3. Sauté the shallot cubes until they are translucent.
4. 4. Add the risotto rice and sauté it until translucent while stirring.
5. 5. Squeeze the lemon.
6. 6. Deglaze the risotto with the lemon juice and a little water.
7. 7. Cook the risotto, stirring occasionally, until the rice has absorbed the liquid.
8. 8. Season the mixture with salt, pepper, and bay leaf.
9. 9. Pour in enough vegetable broth so that it stands about one finger's width above the rice.
10. 10. Simmer the risotto, stirring frequently, for 20 to 30 minutes.
11. 11. Compensate for liquid loss in between by adding more vegetable broth.
12. 12. Ensure that the liquid has been almost completely absorbed by the rice by the end of the cooking time.
13. 13. The rice should still have a slight bite at the end.
14. 14. Clean the chanterelles in the meantime.
15. 15. Cut the mushrooms into small pieces if necessary.
16. 16. Heat the butter in a pan.
17. 17. Fry the mushrooms in it for approx. 5 minutes, turning occasionally.
18. 18. Season the mushrooms with salt and nutmeg.
19. 19. Grate the Parmesan finely.
20. 20. Wash the parsley and shake it dry.
21. 21. Chop the parsley.
22. 22. Stir the mushrooms, Parmesan, and parsley into the risotto.
23. 23. Finally, taste the risotto and adjust the seasoning.
24. 24. Serve the dish.

Nutrition per serving

• kcal: 265
• Protein: 9 g · Fett/Fat: 16 g · Carbs: 22 g