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🍽️ Lemon Mushroom Risotto

481 kcal · 30 min · 4 servings

Ingredients

• 10 g dried porcini mushrooms
• 250 g button mushrooms
• 1 onion
• 2 garlic cloves
• 2 tbsp butter
• 400 g risotto rice
• 750 ml vegetable broth
• 2 tbsp chopped parsley
• 1 tsp grated lemon zest
• 1 tbsp lemon juice
• 50 g fontina
• salt
• pepper (from the mill)

Instructions

1. 1. Place the porcini mushrooms in a bowl.
2. 2. Cover them with 250 milliliters of lukewarm water.
3. 3. Let the mushrooms soak in the water for 30 minutes.
4. 4. Remove the mushrooms from the water and reserve the liquid.
5. 5. Dice the soaked porcini mushrooms into fine cubes.
6. 6. Clean the button mushrooms and dice them finely as well.
7. 7. Peel the onion and the garlic.
8. 8. Dice the onion and garlic finely.
9. 9. Heat 1 tablespoon of butter in a pot.
10. 10. Sauté the mushrooms, onions, and garlic in it.
11. 11. Stir the rice into the vegetable mixture.
12. 12. Mix the mushroom soaking liquid with the broth.
13. 13. Pour 2 ladles of the liquid over the rice.
14. 14. Let the rice absorb the liquid over medium heat.
15. 15. Stir constantly while doing so.
16. 16. Add the remaining liquid gradually.
17. 17. Stir the risotto frequently.
18. 18. Cut the cheese into small cubes.
19. 19. Finely chop the parsley.
20. 20. Grate the lemon zest.
21. 21. Squeeze the lemon juice.
22. 22. Mix the rice with the remaining butter.
23. 23. Fold in the cheese, parsley, lemon zest, and juice.
24. 24. Season the risotto with pepper and salt.

Nutrition per serving

• kcal: 481
• Protein: 14 g · Fett/Fat: 11 g · Carbs: 80 g