Italian · Lunch, Dinner
Mushroom risotto
Creamy arborio rice slowly stirred with mushrooms, parmesan and butter.
- Calories
- 523 kcal
- Protein
- 20 g
- Carbs
- 80 g
- Fat
- 14 g
- Prep
- 10 min
- Cook
- 30 min
Per serving, for one person.
Contains: dairy.
Ingredients
- 80 g Arborio rice
- 150 g Mushrooms
- ½ onion Onion
- 1 clove Garlic
- ½ tbsp Butter
- 20 g Parmesan
- 400 ml Vegetable stock
- 1 tsp Dried thyme
- ½ tsp Black pepper
Method
- Warm half the butter and cook the onion for 5 minutes until soft, then add the mushrooms and cook for 6 minutes until golden.
- Stir in the rice and garlic and toast for a minute.
- Add the hot stock a ladle at a time, stirring often, for 20 minutes until the rice is creamy and just tender.
- Stir in the remaining butter, parmesan and thyme, then season and serve immediately.
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