🍄 Creamy Mushroom Risotto

Name: Creamy Mushroom Risotto
Total time: 30 min
Yield: 4 servings
Ingredients: 400 g Button mushrooms (quartered); 240 g Risotto rice (e.g., Carnaroli); 900 ml Vegetable broth (warm); 100 ml Dry white wine; 1 klein Onion (finely diced); 50 g Butter; 2 Zweige Rosemary (fresh); 50 g Parmesan (grated)

480 kcal · 30 min · 4 servings

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Ingredients

400 g Button mushrooms (quartered)
240 g Risotto rice (e.g., Carnaroli)
900 ml Vegetable broth (warm)
100 ml Dry white wine
1 klein Onion (finely diced)
50 g Butter
2 Zweige Rosemary (fresh)
50 g Parmesan (grated)

Instructions

1. Keep the broth warm in a pot.
2. Melt 20g of butter in a large pot and fry the mushrooms with the rosemary until golden brown. Remove them from the pot.
3. Add another 10g of butter and soften the onions.
4. Add the rice and stir for 1 minute.
5. Deglaze with white wine and stir until evaporated.
6. Add 3-4 ladles of broth. Stir and wait until the liquid is absorbed.
7. Continue adding broth and stirring until the rice is creamy and al dente (approx. 15 mins).
8. Remove from heat. Stir in the remaining 20g of butter and Parmesan.
9. Mix the fried mushrooms back into the risotto and serve warm.

Nutrition per serving

kcal: 480
Protein: 14 g · Fett/Fat: 16 g · Carbs: 68 g