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🍽️ Risotto with Chanterelles

312 kcal · 50 min

Ingredients

• 50 g Butter
• 1 Shallot(s)
• 100 g Risotto rice
• 100 ml White wine
• 200 ml Vegetable broth
• 30 g Parmesan
• 50 g Butter
• 3 Herb oyster mushrooms
• Thyme
• Salt and pepper

Instructions

1. 1. Melt 50 g of butter in a pot and sauté the finely diced shallot in it.
2. 2. Add 100 g of risotto rice and sauté it briefly until it becomes slightly translucent.
3. 3. Deglaze the rice alternately with 100 ml of white wine and 200 ml of vegetable broth, allowing the liquid to reduce each time.
4. 4. Clean 3 chanterelles, chop them coarsely, and fold them into the nearly finished risotto.
5. 5. Just before the end of the cooking time, stir in the remaining butter and 30 g of Parmesan.
6. 6. Season to taste with thyme, salt, and pepper.

Nutrition per serving

• kcal: 312
• Protein: 9 g · Fett/Fat: 16 g · Carbs: 30 g