Creamy risotto with mushrooms and cheese

Creamy risotto with mushrooms and cheese

40 min
Medium
1 serv.
350 g / 1 serv.

Rating

Average rating:—

Description

Tender Italian risotto with wild mushrooms and parmesan

  1. Clean the mushrooms and cut into medium pieces.
  2. Heat a pan, add 60 g of butter and fry the mushrooms until golden.
  3. Add finely chopped garlic and sauté for 1-2 minutes until fragrant.
  4. Add the rice and stir with butter and mushrooms, cook for 2-3 minutes until translucent.
  5. Gradually pour in hot water or broth in small portions, stirring constantly until the rice absorbs the liquid.
  6. Continue adding liquid and cooking the rice until al dente (about 18-20 minutes).
  7. Remove from heat, add the remaining butter and grated parmesan.
  8. Stir until creamy, season with salt and pepper to taste.
  9. Let the risotto rest for 1-2 minutes under a lid and serve.
629
180 kcal / 100 g
kcal
17.8 g
5.1 g / 100 g
Protein
62.5 g
17.9 g / 100 g
Carbohydrates
34.0 g
9.7 g / 100 g
Fats