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🍽️ Mushroom Risotto with Fried Chanterelles

475 kcal · 30 min · 4 servings

Ingredients

• Chanterelles 300 g
• Mushrooms, white 350 g
• Spring onions 0.5 bunch
• Thyme, fresh 10 g
• Vegetable broth 900 ml
• Oil 3 tbsp
• Butter 3 tbsp
• Risotto rice 300 g
• White wine, dry 100 ml
• Vinegar 1 tsp
• Salt pinch
• Pepper, black ground pinch
• Cream cheese, plain 100 g

Instructions

1. 1. Clean the mushrooms if necessary with a kitchen towel, halve larger chanterelles and quarter the mushrooms. Wash the spring onions, dry them, remove the roots and cut them into thin rings. Wash the thyme, dry it, strip the leaves from the stems and chop finely.
2. 2. Heat the vegetable broth in a pot and keep it warm. In another pot, heat 2 tablespoons of oil over medium heat and sauté the mushrooms for about 2 minutes. Add the spring onion rings and cook for another 2 minutes, then place everything on a plate. Do not clean the pot.
3. 3. In the same pot, melt 2 tablespoons of butter over medium heat, add the rice and sauté while stirring for about 2 minutes until the rice starts to stick to the bottom. Deglaze with wine, let it reduce briefly, and cover lightly with a large ladle of hot broth.
4. 4. Let the risotto simmer for about 20 minutes over low heat, stirring occasionally. Continuously add some broth so that the rice is always lightly covered.
5. 5. Heat 1 tablespoon of oil in a pan over high heat. Sauté the chanterelles for about 1 minute. Then remove the pan from the heat, add 1 tablespoon of butter, 1 teaspoon of vinegar, and the thyme, toss everything together and set the chanterelles aside. Season with salt and pepper.
6. 6. Stir in the cream cheese, mushrooms, and spring onions into the risotto, seasoning with salt and pepper. Serve the mushroom risotto on plates and top with the fried chanterelles. Enjoy your meal!

Nutrition per serving

• kcal: 475
• Protein: 11 g · Fett/Fat: 20 g · Carbs: 61 g