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🍽️ Creamy Risotto with Porcini Mushrooms

486 kcal · 30 min · 4 servings

Ingredients

• 50 g dried porcini mushrooms
• 1 bunch spring onions
• 30 g butter (2 tbsp)
• 300 g risotto rice
• 50 ml white wine
• 500 ml vegetable broth (hot)
• 50 g parmesan (1 piece)
• salt
• pepper
• porcini mushroom powder
• 30 g pine nuts (2 tbsp)

Instructions

1. 1. Place the porcini mushrooms in a bowl and cover them with 300 milliliters of hot water. Let them soak for about 10 minutes. Strain the liquid through a sieve and collect the mushroom water in a container. Chop the mushrooms into small pieces as desired.
2. 2. Thoroughly wash the spring onions and trim off the tough ends. Slice the onions into thin rings. Separate the white and light green parts from the dark green tops and set the green tops aside.
3. 3. Heat the butter in a large pan or pot. Sauté the white and light green parts of the spring onions over medium heat for about 3 minutes until soft. Add the rice and sauté it, stirring constantly, for about 5 minutes until translucent. Pour in the wine and let it simmer, stirring, until absorbed. Add a ladle of broth and stir until absorbed. Add the mushrooms and some of the reserved mushroom water. Repeat the process of adding broth and mushroom water until the rice is al dente and all liquid is used up.
4. 4. Grate the cheese finely. Stir half of the cheese and the green tops of the spring onions into the hot risotto. Season the dish with salt and pepper to taste. Add some porcini powder and stir it in.
5. 5. Toast the pine nuts in a dry pan without fat until golden brown. Divide the risotto among four plates. Garnish with the toasted pine nuts, the remaining spring onions, and the rest of the grated Parmesan.

Nutrition per serving

• kcal: 486
• Protein: 16 g · Fett/Fat: 17 g · Carbs: 64 g