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🍄 Risotto Bowl with Roasted Mushrooms and Parmesan

520 kcal · 30 min · 4 servings

Ingredients

• 200 g Risotto rice (Arborio)
• 300 g Mushrooms
• 100 g Onion
• 100 ml White wine (dry)
• 600 ml Vegetable broth
• 40 g Parmesan (grated)
• 20 g Butter
• 15 ml Olive oil
• 4 g Salt
• 2 g Black pepper

Instructions

1. 1. Clean the mushrooms and cut them into quarters.
2. 2. Dice the onion finely.
3. 3. Fry the mushrooms in 15 ml olive oil in a pan over high heat until golden brown and season with salt.
4. 4. Heat the vegetable broth in a small pot and keep it warm.
5. 5. Sweat the onions in the butter in a pot until translucent, without browning.
6. 6. Stir in the rice and roast it for 1 minute until slightly translucent.
7. 7. Deglaze the rice with the white wine and stir until the liquid has evaporated.
8. 8. Add the warm broth spoonful by spoonful and stir constantly until the rice is al dente (about 16 minutes).
9. 9. Remove the pot from the heat, stir in the Parmesan and 10 g butter. Season with pepper and serve with the mushrooms.

Nutrition per serving

• kcal: 520
• Protein: 16 g · Fett/Fat: 24 g · Carbs: 58 g