445kcal
Mushroom risotto with parmesan
Creamy risotto without cream. The secret is patient stirring.
40 minMedium4 servingsVegetarian
kcal
445
Protein
14g
Carbs
67g
Fat
13g
Per serving · Contains: celery, lactose
Ingredients
4 servings
Vegetable stock1,200 g
Olive oil15 g
Mushrooms400 g
Onion1 pc
Garlic2.5 clove
Arborio rice (dry)300 g
Butter25 g
Parmesan50 g
Salt2 g
Black pepper (ground)pinch
Parsley10 g
Method
- 1
Heat the stock and keep it hot.
- 2
Fry the sliced mushrooms in the oil until golden and set aside.
- 3
In the same pot, sauté the onion and garlic, add the rice and toast it for a minute.
- 4
Add the stock a ladle at a time, stirring until the rice absorbs it. This takes about 18 minutes.
- 5
Return the mushrooms, take off the heat and stir in the butter and parmesan.
- 6
Let it rest for 2 minutes and serve with parsley and pepper.
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