Risotto with mushrooms

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In Italian cuisine, risotto belongs in the recipe collection just like pasta and pizza. Risotto is available in many different variations, regardless of whether it is natural or with vegetables – risotto always works! In this post, I’ll show you how to prepare a creamy risotto with mushrooms in about 30 minutes.

Wonderfully aromatic, wonderfully creamy, refined with fresh mushrooms and spicy Parmesan – this is how my recipe for this risotto can be described in just a few words. And you only need a few ingredients: First and foremost, of course, high-quality risotto rice, a small onion, fresh organic mushrooms, vegetable stock, butter, Parmesan and of course salt and pepper.

Properly prepare risotto with mushrooms

The secret of cooking risotto is firstly to use the right rice and secondly to provide the risotto with liquid over and over again during a cooking time of approx. 30 minutes, which is gradually reduced and the rice binds to a creamy mass. It is important here that the rice does not float in a cold broth, but that the broth is already warmed up and only added in the amount that just covers the rice in the pot. Then all you have to do is stir, stir, stir until all of the broth has boiled away.

As always, you will find the exact recipe for my risotto with mushrooms at the end of this article. If you are looking for more risotto recipes, have a look here around.

Mushroom Risotto

Nutritional Information per serving

Calories: 404 – Protein: 10g – Fat: 15g – Carbs: 58g

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Risotto with Mushrooms

: 4
: 5 min
: 30 min
: 35 min
: medium
  • 130g risotto rice
  • 100g mushrooms
  • 1 tbsp vegetable oil
  • 500ml vegetable broth
  • 1 onion
  • 10g butter
  • 20g parmesan
  • salt, pepper, lemon juice
  • Step 1 Finely chop the onion and slice the mushrooms. Heat a pot with 1 tablespoon of vegetable oil and sauté the onion. Then add the rice and mushrooms and sauté briefly. Deglaze with vegetable broth (optionally white wine) until the mixture is just covered
  • Step 2 Cook the rice for about 30 minutes. Once all the broth has boiled away, add the butter, Parmesan cheese and lemon juice to the risotto and season with salt and pepper.

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