🍽️ Creamy Mushroom Risotto

Name: Creamy Mushroom Risotto
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g mushrooms; 1 shallot; 1 garlic clove; 2 tbsp butter; 250 g risotto rice; 200 ml dry white wine; 800 ml vegetable broth; 200 g mixed mushrooms (your choice; e. g. trumpet mushrooms, porcini, shiitake, etc.); olive oil; 1 tsp thyme; 4 tbsp freshly grated parmesan

456 kcal · 30 min · 4 servings

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Ingredients

400 g mushrooms
1 shallot
1 garlic clove
2 tbsp butter
250 g risotto rice
200 ml dry white wine
800 ml vegetable broth
200 g mixed mushrooms (your choice; e. g. trumpet mushrooms, porcini, shiitake, etc.)
olive oil
1 tsp thyme
4 tbsp freshly grated parmesan

Instructions

1. Clean the mushrooms and slice them thinly.
2. Peel the shallot and garlic and chop them finely.
3. Melt the butter in a pot and sauté the shallot and garlic until translucent.
4. Add the rice and mushrooms and sauté everything briefly.
5. Deglaze with wine and stir until the liquid is fully absorbed by the rice.
6. Pour in enough broth to just cover the rice.
7. Stir until the broth is absorbed again.
8. Repeat adding broth and stirring until the rice is al dente (firm to the bite) and the broth is used up.
9. Clean the mixed mushrooms and chop them finely.
10. Heat oil in a pan and fry the mushrooms on all sides.
11. Season the mushrooms with salt and pepper and add the thyme.
12. Gently fold the Parmesan into the finished risotto.
13. Season the risotto with salt and pepper to taste.
14. Serve the risotto onto pre-warmed plates.
15. Garnish the dish with the fried mushrooms and serve.

Nutrition per serving

kcal: 456
Protein: 15 g · Fett/Fat: 18 g · Carbs: 50 g