Mushroom Cheese Risotto – a delicious recipe with white rice, Onion, packet, pack White mushrooms, melting cheese, parmesan cheese. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Finely chop the onion.
2
Remove the stems of the shiimeji mushrooms and white onions and cut into bite-sized pieces.
3
Oil a hot pan with olive oil and add the onions and cook until translucent on the bottom of the pan.
4
Add all the mushrooms and cook until soft.
5
Add the rice and coat with the oil.
6
Add the water and stock cubes and cover with a lid.
7
If the pan can't hold all of the water, wait for the rice to absorb the water and add it later!
8
Cook the rice, continuing to check its doneness.
9
750 ml of water brings the best result, but adjust the amount depending on the type of rice and your taste.
10
When the rice is nicely soft and cooked, turn off the heat and add the cheese.
11
Season with salt and pepper, and it's ready!
416
kcal
Calories
8
g
Fat
74
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 350 grams Uncooked white rice, 1/2 Onion, 1 packet Shimeji mushrooms, 1 pack White mushrooms (small), and more.
Yes, Mushroom Cheese Risotto falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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