Mushroom risotto with gremolata

Mushroom risotto with gremolata

Based on 38 ratings
Sponsored
Enikö G.

Enikö G.

Contributor

"Risotto has always been one of my favorite dishes. The orange gremolata gives this classic rice dish a refreshing note and offers a wonderful contrast to the earthy mushrooms."

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
40
min.
Resting

Ingredients

Servings2
160 g
risotto rice
100 g
fresh mushrooms (mixed)
450 ml
vegetable stock
5 g
dried mushrooms
10 g
parsley
1 cloves
garlic (divided)
½
onion
½
orange (zest)
¼
lemon (zest and juice)
20 ml
olive oil
40 ml
white wine
25 g
butter
22½ g
Parmesan cheese
honey
salt
pepper
MetricImperial

Utensils

medium saucepan, Prep&Cook universal blade, Prep&Cook multicooker, serving bowl, fine grater, cutting board, knife, Prep&Cook stirring blade, grater, frying pan, cooking spon

How-To Videos

how-to-grate-cheese

How to grate cheese

how-to-clean-mushrooms

How to clean mushrooms

homemade-vegetable-stock

Homemade vegetable stock

basic-risotto

Basic risotto

Nutrition per serving

Cal597
Protein13 g
Fat25 g
Carb76 g
  • Step 1/5

    In a small saucepan, bring vegetable stock to a simmer and add dried mushrooms. Remove from heat and let steep for approx. 30 min.
    • 450 ml vegetable stock
    • 5 g dried mushrooms
    • medium saucepan

    In a small saucepan, bring vegetable stock to a simmer and add dried mushrooms. Remove from heat and let steep for approx. 30 min.

  • Step 2/5

    Add universal blade to the bowl of the Prep&Cook. Roughly chop parsley and add it to the bowl. Peel and cut some of the garlic into chunks. Add garlic, orange zest, lemon zest to the bowl and blend for 30 sec. on level 11. Transfer gremolata to a serving bowl and set aside.
    • 10 g parsley
    • ½ clove garlic
    • ½ orange
    • ¼ lemon (zest)
    • Prep&Cook universal blade
    • Prep&Cook multicooker
    • serving bowl
    • fine grater
    • cutting board
    • knife

    Add universal blade to the bowl of the Prep&Cook. Roughly chop parsley and add it to the bowl. Peel and cut some of the garlic into chunks. Add garlic, orange zest, lemon zest to the bowl and blend for 30 sec. on level 11. Transfer gremolata to a serving bowl and set aside.

  • Step 3/5

    Peel and halve onion and remaining garlic. Cut onion halves into chunks. Add universal blade to the bowl of the Prep & Cook. Add onion and garlic to the bowl and chop on level 11 for approx. 10 sec. Remove blade and insert stirring blade. Add olive oil, return lid, and set machine to program P1 for 7 min. After 3 min., add risotto rice. After 3 more min., add wine. When program ends, add vegetable stock with mushrooms, and run program P3 for 30 min. Meanwhile, grate cheese.
    • ½ onion
    • ½ clove garlic
    • 20 ml olive oil
    • 40 ml white wine
    • 160 g risotto rice
    • 22½ g Parmesan cheese
    • Prep&Cook stirring blade
    • grater

    Peel and halve onion and remaining garlic. Cut onion halves into chunks. Add universal blade to the bowl of the Prep & Cook. Add onion and garlic to the bowl and chop on level 11 for approx. 10 sec. Remove blade and insert stirring blade. Add olive oil, return lid, and set machine to program P1 for 7 min. After 3 min., add risotto rice. After 3 more min., add wine. When program ends, add vegetable stock with mushrooms, and run program P3 for 30 min. Meanwhile, grate cheese.

  • Step 4/5

    Clean and slice fresh mushrooms. Melt butter in a pan over medium-high heat. Add sliced mushrooms and sauté until golden brown. Season to taste with salt, pepper, lemon juice, and honey.
    • 100 g fresh mushrooms
    • lemon (juice)
    • salt
    • pepper
    • honey
    • frying pan

    Clean and slice fresh mushrooms. Melt butter in a pan over medium-high heat. Add sliced mushrooms and sauté until golden brown. Season to taste with salt, pepper, lemon juice, and honey.

  • Step 5/5

    Add butter and grated Parmesan cheese to risotto and stir until melted and combined. Season to taste with salt, pepper, and lemon juice. Transfer to serving plates and top with sautéed mushrooms and gremolata. Enjoy!
    • 25 g butter
    • lemon (juice)
    • salt
    • pepper
    • cooking spon

    Add butter and grated Parmesan cheese to risotto and stir until melted and combined. Season to taste with salt, pepper, and lemon juice. Transfer to serving plates and top with sautéed mushrooms and gremolata. Enjoy!

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