← All recipes

🍽️ Creamy Mushroom Risotto

413 kcal · 30 min · 4 servings

Ingredients

• 150 g mixed mushrooms (e.g. button mushrooms, oyster mushrooms, chanterelles)
• 2 onions
• 2 garlic cloves
• 450 ml classic vegetable broth
• 2 tbsp olive oil
• 120 g risotto rice
• 100 ml white wine
• 0.5 lemon
• 20 g parmesan (1 piece)
• 2 sprigs sage
• salt
• pepper
• 1 tbsp cream cheese (13% fat)

Instructions

1. 1. Clean the mushrooms with a brush or kitchen paper.
2. 2. Cut off the tough stem ends.
3. 3. Slice the mushrooms into strips or tear them into small pieces.
4. 4. Divide the onions and garlic into two portions.
5. 5. Peel the onions and garlic.
6. 6. Dice the onions and garlic finely.
7. 7. Bring the vegetable broth to a boil in a pot.
8. 8. Keep the broth warm until you need it.
9. 9. Heat one tablespoon of oil in a large pot.
10. 10. Add the first half of the onions and garlic to the hot oil.
11. 11. Sauté the vegetables over medium heat until translucent.
12. 12. Add the rice to the pot.
13. 13. Stir the rice for one minute.
14. 14. Deglaze the rice with white wine.
15. 15. Let the alcohol cook off over medium heat while stirring.
16. 16. Pour about 150 milliliters of the warm broth over the rice.
17. 17. Cook the rice over medium heat, stirring frequently.
18. 18. Gradually add the remaining broth.
19. 19. Let the rice cook for about 20 minutes until it is slightly al dente.
20. 20. After 15 minutes, heat the remaining oil in a non-stick pan.
21. 21. Fry the mushrooms in the hot fat until browned on all sides.
22. 22. Add the second half of the onions and garlic to the pan.
23. 23. Fry the vegetables for three to four minutes over medium heat.
24. 24. Squeeze the juice of half a lemon.
25. 25. Grate the Parmesan finely.
26. 26. Wash the sage leaves.
27. 27. Shake the leaves dry.
28. 28. Pluck the leaves from the stems.
29. 29. Chop the sage leaves roughly.
30. 30. Add the chopped sage to the mushrooms in the pan.
31. 31. Season the mushrooms with salt, pepper, and a little lemon juice.
32. 32. Fold half of the mushrooms into the finished rice.
33. 33. Keep the remaining mushrooms warm.
34. 34. Stir cream cheese and Parmesan into the rice.
35. 35. Season the risotto finally with salt and pepper.
36. 36. Serve the risotto on plates.
37. 37. Distribute the remaining mushrooms over the rice.

Nutrition per serving

• kcal: 413
• Protein: 12 g · Fett/Fat: 15 g · Carbs: 52 g