Mushroom risotto
Ready in 35 min1 serving
618kcal · per serving
Protein19.3 g
Carbs77.1 g
Fat21.9 g
Ingredients
- 5 g Olive oil
- 200 g Button mushrooms
- 10 g Butter (unsalted)
- 30 g Shallot
- 80 g White rice, uncooked
- 50 ml White wine
- 400 ml Vegetable stock
- 20 g Parmesan
Steps
- Sauté the sliced mushrooms in the oil for 5 min and set aside.
- Soften the shallot in half the butter, toast the rice for 1 min, then deglaze with the white wine.
- Add the hot stock a ladle at a time, stirring, for about 18 min until the rice is creamy.
- Off the heat, stir in the mushrooms, remaining butter and Parmesan. Serve straight away.
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