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🍽️ Creamy Mushroom Risotto

395 kcal · 30 min · 4 servings

Creamy Mushroom Risotto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Bring the vegetable broth to a boil in a pot and keep it warm.
  2. 2. Peel the garlic and chop it finely.
  3. 3. Wash the spring onions and dry them.
  4. 4. Cut off the root ends of the spring onions.
  5. 5. Slice the white and green parts of the spring onions separately into rings.
  6. 6. Clean the mushrooms with a kitchen towel if necessary.
  7. 7. Slice the mushrooms.
  8. 8. Heat 2 tablespoons of oil in another pot over medium heat.
  9. 9. Sauté the white spring onion rings and garlic for about 2 minutes until they are colorless.
  10. 10. Add the rice and lightly toast it for 1 to 2 minutes.
  11. 11. Wait until the rice starts to stick to the bottom of the pot.
  12. 12. Deglaze the rice with white wine.
  13. 13. Let the wine evaporate completely.
  14. 14. Add a ladle of hot broth and stir.
  15. 15. Cook the risotto for about 20 minutes, stirring occasionally.
  16. 16. Add more broth as needed to keep the rice lightly covered.
  17. 17. Heat 2 tablespoons of oil in a pan over high heat.
  18. 18. Sauté the mushrooms for about 4 minutes.
  19. 19. Add the green spring onion rings and toss them briefly.
  20. 20. Season the mushrooms with salt and pepper.
  21. 21. Stir the Parmesan into the finished risotto.
  22. 22. Season the risotto to taste if needed.
  23. 23. Serve the risotto on plates.
  24. 24. Top the risotto with the sautéed mushrooms.

Nutrition per serving