Mushroom Risotto

Mushroom Risotto

Based on 0 ratings

"Amazing for cozy fall days! If you long for something warm and comforting, this risotto is amazing! I often use more fresh mushrooms to substitute the dried mushrooms. "

Difficulty

Easy 👌
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings2
200 g
mixed mushrooms
20 g
mixed dried mushrooms
1 tbsp
lemon juice
tbsp
olive oil
100 g
risotto rice
70 ml
white wine
375 ml
vegetable broth
50 g
Parmesan cheese
  • Step 1/4

    Cut the fresh mushrooms into slices and brown them. Douse them with the lemon juice. If you use dried mushrooms, some them in hot water.
    • 200 g mixed mushrooms
    • 1 tbsp lemon juice
    • 20 g mixed dried mushrooms

    Cut the fresh mushrooms into slices and brown them. Douse them with the lemon juice. If you use dried mushrooms, some them in hot water.

  • Step 2/4

    Fry the onions in the olive oil until glassy in the same pot as the mushrooms. Add the rice and douse all with the white wine.
    • 100 g risotto rice
    • 70 ml white wine
    • tbsp olive oil

    Fry the onions in the olive oil until glassy in the same pot as the mushrooms. Add the rice and douse all with the white wine.

  • Step 3/4

    Add the vegetable broth and let it simmer until the rice is cooked.
    • 375 ml vegetable broth

    Add the vegetable broth and let it simmer until the rice is cooked.

  • Step 4/4

    Add the mushrooms to the rice. Great the Parmesan and stir it into the rice until creamy.
    • 50 g Parmesan cheese

    Add the mushrooms to the rice. Great the Parmesan and stir it into the rice until creamy.

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