Mushroom Risotto

Name: Mushroom Risotto
Prep time: 40 min
Total time: 40 min
Cuisine: italian
Ingredients: 200 g mixed mushrooms; 20 g mixed dried mushrooms; 1 tbsp lemon juice; 1.5 tbsp olive oil; 100 g risotto rice; 70 ml white wine; 375 ml vegetable broth; 50 g Parmesan cheese

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fiomena

Community member

www.instagram.com/pauline_fiomena/

"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 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings2

200 g

mixed mushrooms

20 g

mixed dried mushrooms

1 tbsp

lemon juice

1½ tbsp

olive oil

100 g

risotto rice

70 ml

white wine

375 ml

vegetable broth

50 g

Parmesan cheese

Step 1/4
- 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
- 100 g risotto rice
- 70 ml white wine
- 1½ 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
- 375 ml vegetable broth
Add the vegetable broth and let it simmer until the rice is cooked.
Step 4/4
- 50 g Parmesan cheese
Add the mushrooms to the rice. Great the Parmesan and stir it into the rice until creamy.