Mushroom Risotto
5.0 (1)
Ingredients
- check_circle1 cup Arborio rice
- check_circle 200 g mushrooms
- check_circle 3 cups broth
- check_circle 1 onion
- check_circle 2 tbsp butter
- check_circle 50 ml white wine
- check_circle 50 g Parmesan
- check_circle 1/2 tsp salt
- check_circle a pinch of black pepper
Preparation
- Chop the mushrooms and onion finely.
- Heat the butter and sauté the onion until translucent.
- Add the mushrooms and cook until softened.
- Stir in the rice and cook for 1–2 minutes.
- Pour in the white wine and let it evaporate.
- Gradually add the broth while stirring constantly.
- Cook until the rice is creamy and al dente, then add Parmesan, salt, and pepper.
Nutrition
groups
Servings
3
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Calories
430 kcal
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Protein
15 g
grain
Carbs
55 g
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Fat
18 g
schedule
09/04/26