Risotto with Toasted Mushrooms Recipe

Name: Risotto with Toasted Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 small onions finely chopped; 300 Grams risotto or quick-boiling rice; 15 Grams butter; 1 1/2 Deciliters white wine dry; 8-10 Dl. chicken broth (boiling); 1 Deciliter parmesan, parmigiano-reggiano cheese, grated; 10 Grams butter; Mushroom Mixture; 375 Grams mushrooms fresh; 1 tablespoon olive oil; 1 clove garlic finely chopped; Garnish; 1 x parsley sprigs

Servings: persons

1 small onions finely chopped
300 Grams risotto or quick-boiling rice
15 Grams butter
1 1/2 Deciliters white wine dry
8-10 Dl. chicken broth (boiling)
1 Deciliter parmesan, parmigiano-reggiano cheese, grated
10 Grams butter
Mushroom Mixture
375 Grams mushrooms fresh
1 tablespoon olive oil
1 clove garlic finely chopped
Garnish
1 x parsley sprigs

1
Lightly brown rice and onions in butter.
2
Add white wine and approximately 1/4 of the chicken bullion.
3
Let rice cook uncovered until excess liquid is gone.
4
Continue this procedure until remaining bullion is used up.
5
Stir often during this process.
6
Total cooking time is 20 to 25 minutes.
7
Add cheese and butter.
8
Rinse and cut up mushrooms.
9
Fry until golden brown in olive oil.
10
Add garlic.
11
Spread mushrooms on top of risotto along with parsley sprigs.

822

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 small onions finely chopped, 300 Grams risotto or quick-boiling rice, 15 Grams butter, 1 1/2 Deciliters white wine dry, and more.

Yes, Risotto with Toasted Mushrooms 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.

Risotto with Toasted Mushrooms

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