Mushroom risotto

Ingredients

• 80 gRisotto rice
• 150 gMushrooms
• 400 mlVegetable stock
• 30 gOnion
• 25 gParmesan, grated
• 10 gOlive oil (1 tbsp)
• 10 gButter
• Salt, pepper, parsley

How to make it

1. Slice the mushrooms and fry them brown in the oil over high heat, salt them, take them out. Keep the stock hot in a pot.
2. Finely dice the onion and soften it in the butter. Add the rice and stir for a minute until the grains gleam.
3. Add a ladle of hot stock and stir until it is absorbed. Repeat until the rice is soft with a little bite, after about 18 minutes.
4. Stir in the mushrooms and Parmesan, then pepper and parsley. Leave it to stand for two minutes.

One tip

The stock has to be hot. Cold stock stops the cooking with every ladle, and the risotto never turns creamy.

Nutrition per serving

Calculated from the ingredients, using values per 100 grams from USDA FoodData Central. The calories come from the macronutrients, not from the energy field of the database.