Name: Mushroom Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 portions
Cuisine: italienne
Ingredients: 300 g Arborio rice; 250 g Button mushrooms; 100 g Wild mushrooms; 1 piece Onion; 1 clove Garlic; 150 ml Dry white wine; 900 ml Vegetable broth; 40 g Butter; 80 g Grated Parmesan; 2 tbsp Olive oil; 2 sprig Fresh thyme; 1 tsp Salt; 0.5 tsp Pepper

Temps

30 min

Difficulté

facile

Ingrédients

13

Budget

~12-18 €

Valeurs nutritionnelles

52

Score santé

Moyen · /100

350 kcal

par portion

12 gProtéines

14 gLipides

48 gGlucides

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Etapes

1
Clean and chop the mushrooms. Heat the olive oil and sauté them with garlic and thyme. Set aside.
5 min
2
Sweat the finely chopped onion in the same pan with a little butter for 2 minutes.
2 min
3
Add the rice and stir well to coat. Cook for 2 minutes, stirring constantly.
2 min
4
Deglaze with white wine and let it absorb. Heat the broth and add it gradually, ladle by ladle, stirring regularly for 18 minutes.
18 min
5
When the rice is creamy but still al dente, add the mushrooms, butter, and Parmesan. Stir vigorously.
2 min
6
Season to taste and serve immediately in warm bowls.
1 min