Mushroom Risotto
Indulge in our exquisite Mushroom Risotto—a creamy Italian masterpiece that transforms humble ingredients into a dish of remarkable elegance and depth! This velvety creation showcases the earthy magic of mushrooms in their most luxurious form.
Serves: 2
Dinner
Veggie
Prep: N/A
Cook: N/A
Cuisine: Italian
Skill level:
N/A
557 kcalCalories
72 gCarbs
69 gNet Carbs
16 gProteins
20 gFats
3 gFibers
Instructions
Ingredients
- Prepare the ingredients by finely chopping 1 small onion and 2 cloves of garlic. Clean and slice 200g mushrooms. Grate 30g parmesan cheese.Onion: 1 onionMushrooms: 200 gParmesan: 30 gGarlic: 2 cloves
- In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion and garlic and sauté until soft but not browned.Olive Oil (EV): 1 tbsp
- Add the sliced mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
- Add 150g risotto rice, stir to coat with oil and toast slightly, about 2 minutes.Arborio Rice: 150 g
- Pour in 75ml white wine. Stir and let the wine mostly evaporate.White Wine: 75 ml
- Gradually add 500ml of hot vegetable stock, a ladleful at a time, stirring constantly, and letting each addition absorb before adding the next. Continue until the rice is al dente and the risotto is creamy.Vegetable Stock: 500 ml
- Stir in 20g butter and most of the grated parmesan. Adjust seasoning with salt and black pepper to taste. Serve garnished with a little more parmesan.Butter: 20 gSalt: 2 pinchesBlack Pepper: 2 pinches
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