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🍄 Risotto with Roasted Mushrooms and Garlic Butter

510 kcal · 30 min · 4 servings

Ingredients

• 300 g Risotto rice (Arborio)
• 1000 ml Broth (chicken or vegetable)
• 400 g Chestnut mushrooms
• 1 Stk Onion
• 2 Stk Garlic cloves
• 100 ml White wine
• 50 g Butter
• 50 g Parmesan (grated)
• 20 ml Olive oil
• 1 Prise Salt
• 1 Prise Pepper
• 1 EL Parsley

Instructions

1. 1. Fry the mushrooms in a pan with a splash of oil until browned and set aside.
2. 2. Sauté the finely diced onion and chopped garlic in a large pot with 30 g butter until soft.
3. 3. Add the rice and toast it for 2 minutes.
4. 4. Deglaze with white wine and stir in the warm broth ladle by ladle after evaporation.
5. 5. Fold the fried mushrooms into the finished risotto.
6. 6. Remove from heat and stir in the remaining 20 g butter, Parmesan, and chopped parsley.
7. 7. Season with salt and pepper and serve hot.

Nutrition per serving

• kcal: 510
• Protein: 16 g · Fett/Fat: 18 g · Carbs: 75 g