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🍄 Walnut Mushroom Risotto with Peas

510 kcal · 30 min · 4 servings

Ingredients

• 320 g Risotto rice (Arborio)
• 300 g Mixed mushrooms (e.g., button, king oyster)
• 1 große Onion
• 1000 ml Chicken broth (warm)
• 120 ml White wine (dry)
• 40 g Butter
• 150 g Frozen peas
• 50 g Walnuts (roasted)

Instructions

1. 1. Finely chop the onion. Slice the mushrooms. Warm the broth.
2. 2. Sauté the onion in 20g butter. Add the mushrooms and fry until golden brown (5 min.).
3. 3. Add the rice to the pot and stir for 1 minute until it smells slightly roasted.
4. 4. Deglaze with the wine and stir until evaporated.
5. 5. Add the broth ladle by ladle. Cook for 12-15 minutes until the rice is creamy and al dente.
6. 6. Stir in the peas and the remaining 20g butter. Cover and let rest for 2 minutes.
7. 7. Chop the walnuts roughly and fold them in. Serve immediately.

Nutrition per serving

• kcal: 510
• Protein: 16 g · Fett/Fat: 22 g · Carbs: 65 g