Creamy mushroom rice 

Creamy mushroom rice
478 kcal

(0)

Difficulty:easy
Preparation:45 min
Ready in:45 min
lactose-free
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1 serving contains (Percentage of daily recommendation)
Calories478 kcal(24%)
Protein14 g(28%)
Fat16 g(20%)
Carbohydrates69 g(27%)
Added Sugar0 g(0%)
Roughage10 g(33%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1 ⅔ cupsrisotto rice
8 cupsmixed Forest mushroom (chanterelles, ceps, bay boletes... )
2onions finely chopped
1 clovegarlic
1bay leaves
1 teaspoonCep powder
1 tablespoonolive oil
2 tablespoonsbutter
½ cupsdry white wine
3 cupshot chicken stock
2 tablespoonsparsley finely chopped
salt
freshly ground peppers
2 tablespoonsclarified butter
fresh Parmesan chip

Directions

1 Clean the mushrooms and cut into smaller pieces if necessary.
2 Heat the chicken stock. Heat the oil and sweat the onions until soft, then add the bay leaf and cep powder and press in the garlic.
3 Sprinkle the rice into the pan and sweat until it looks transparent, then add the wine and cook until it has evaporated.
4 Add 1/4 of the hot stock and season with salt and pepper. Cook the rice over a very low heat for about 20 minutes, gradually adding more stock as the rice absorbs it. Stir from time to time.
5 Quickly fry the mushrooms in clarified butter, in batches if necessary, season with salt and pepper and mix into the creamy risotto with the parsley.
6 Serve sprinkled with fresh Parmesan shavings.
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