Name: Mushroom and Cheese Risotto
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 3 servings
Cuisine: French
Ingredients: 200 g Arborio rice; 600 ml Vegetable broth; 200 g Button mushrooms; 1 piece Onion; 100 g Grated cheese (Emmental or Parmesan); 30 g Butter; 1 tbsp Oil; 1 pinch Salt; 1 pinch Pepper

Temps

35 min

Difficulté

moyen

Ingrédients

9

Budget

~5-7 €

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Valeurs nutritionnelles

45

Score santé

Moyen · /100

420 kcal

par portion

14 gProtéines

16 gLipides

56 gGlucides

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3pers.

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Etapes

1
Heat the broth in a saucepan over low heat.
2 min
2
Slice the onion and chop the mushrooms.
5 min
3
Heat oil and butter in a Dutch oven, sauté the onion for 2 minutes.
2 min
4
Add the mushrooms and cook for 3 minutes.
3 min
5
Add the rice and stir for 1 minute to coat.
1 min
6
Pour the hot broth gradually (one third at a time), stirring regularly for 18 minutes.
18 min
7
Add the grated cheese, season with salt and pepper. Stir and serve immediately.
2 min