Lunch · Italian
Mushroom Risotto
Rice toasted, then cooked ladle by ladle, with pan-fried button mushrooms and Parmesan to bind it.
- per serving
- 578 kcal
- Protein
- 18 g
- Total time
- 40 min
- Makes
- 1 serving
- Vegetarian
Instructions
Slice the 150 g of mushrooms and the 50 g of onion, and chop the 5 g of garlic. Use 85 g of short-grain risotto rice, such as Arborio; do not rinse it. Heat 500 ml of water in a small saucepan.
In a skillet, heat 6 g of the 12 g of oil and cook the mushrooms for 7 minutes over medium-high heat; add the garlic for the last minute, then set aside.
While the mushrooms cook, sweat the onion in a second saucepan for 4 minutes with the remaining 6 g of oil. Add the rice and stir for 2 minutes.
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