Mushroom Risotto

Name: Mushroom Risotto
Ingredients: 150 g Arborio rice; 250 g mixed mushrooms; 1 small onion, finely diced; 750 ml warm vegetable stock; 50 ml white wine; 40 g Parmesan, grated; 2 tbsp butter; 2 tbsp olive oil

40 min · 8 ingredients

Cook

Creamy Arborio rice cooked slowly with stock and stirred through golden mushrooms, Parmesan, and butter. Worth every stir.

protein: 16g
carbs: 76g
fats: 20g
calories: 560kcal

Steps

Sauté the mushrooms in olive oil until golden; set aside.
Soften the onion, then toast the rice for 2 minutes.
Add wine, then warm stock a ladle at a time, stirring until absorbed.
After about 18 minutes, fold in the mushrooms.
Beat in butter and Parmesan off the heat and rest 2 minutes.

Mushroom Risotto

Ingredients

Steps

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