Mushroom Risotto

5
Average: 5 (2 votes)
(2 votes)
Mushroom Risotto
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in

Ingredients

for
4
Ingredients
400 grams button Mushroom
1 shallot
1 garlic
2 tablespoons butter
250 grams Arborio rice
200 milliliters dry white wine
800 milliliters Vegetable broth
200 grams mixed Mushrooms (such as: trumpet mushrooms, porcini, shiitake, etc.)
olive oil
1 teaspoon thyme
4 tablespoons freshly grated Parmesan
How healthy are the main ingredients?
MushroomParmesanthymeshallotgarlicolive oil

Preparation steps

1.

Rinse and thinly slice mushrooms. 

2.

Peel and mince shallot and garlic. Heat butter in a pan and cook shallots and garlic. Add rice and mushrooms, sauté briefly and deglaze with wine. Stir until wine is fully absorbed. Add a little broth and stir until fully absorbed. Add a little more broth and repeat until all broth has been absorbed, giving rice a creamy consistency. 

3.

Rinse and chop mixed mushrooms. Heat 2 tablespoons oil in a pan and cook mushrooms. Season with salt, pepper and thyme.

4.

Fold parmesan into risotto and season with salt and pepper. Put onto warmed plates, garnish with fried mushrooms and serve.