Mushroom Risotto
Vegetarian. 17 small steps, 5 of them done meanwhile, while a timer runs. The main ingredients: risotto rice, mushrooms and vegetable broth.
- Time
- 40 min
- Difficulty
- Medium
- per serving
- 698 kcal
In Orzo you cook it step by step with timers, adjust the servings and put what’s missing on the shopping list. Also with the kitchen machine.
Ingredients
- Risotto rice200 g
- Mushrooms250 g
- Vegetable broth700 ml
- Onion1
- Garlic clove1
- Butter30 g
- Parmesan50 g
- Olive oil1 tbsp
- Parsley½ bunch
- Saltto taste
- Pepperto taste
Contains Lactose
You need
6 parts- Two pots
- Pan
- Ladle
- Grater
- Cutting board & knife
- Wooden spoon
Directions
17 stepsHeat the broth
Medium heat
Bring the vegetable broth to a boil in a small pot, then keep it hot over low heat.
- 700 ml Vegetable broth
Dice the onion
Peel the onion and dice it finely.
- 1 Onion
Heat the oil
Medium heat
Heat the olive oil in a second, wide pot over medium heat.
- 1 tbsp Olive oil
Soften the onion
3 minMedium heat
Cook the diced onion in it for about 3 minutes until translucent, stirring now and then.
Chop the garlic
Meanwhile, while step 4 runs
Meanwhile, peel the garlic clove and chop it finely.
- 1 Garlic clove
Toast the rice
1 minMedium heat
Add the garlic and risotto rice and cook for about 1 minute, stirring, until the grains look glossy and translucent.
- 200 g Risotto rice
Add the broth
Medium heat
Pour in a ladle of hot broth and stir until it's almost absorbed.
Cook the risotto
18 minLow heat
Simmer gently for about 18 minutes. Whenever the broth is almost absorbed, add another ladle and stir.
Slice the mushrooms
Meanwhile, while step 8 runs
Meanwhile, wipe the mushrooms clean with a dry cloth and slice them.
- 250 g Mushrooms
Grate the Parmesan
Meanwhile, while step 8 runs
Grate the Parmesan finely.
- 50 g Parmesan
Chop the parsley
Meanwhile, while step 8 runs
Wash the parsley, shake it dry and chop it finely.
- ½ bunch Parsley
Fry the mushrooms
5 minHigh heat
Meanwhile, while step 8 runs
Fry the mushrooms in a large dry pan over high heat for about 5 minutes until browned. Keep adding broth to the risotto in between.
Butter the mushrooms
1 minMedium heat
Add half the butter, season with salt and pepper and toss for about 1 minute. Take the pan off the heat.
- 15 g Butter
- Salt
- Pepper
Finish
When the risotto is done, take the pot off the heat. Stir in the rest of the butter and the Parmesan until it's creamy and glossy.
- 15 g Butter
Fold in mushrooms
2 min
Fold in the mushrooms, cover and let the risotto rest for about 2 minutes.
Season
Season to taste with salt and pepper.
- Salt
- Pepper
Serve
Divide the risotto between deep plates and sprinkle with the parsley.
Nutrition
per serving698 kcal
- Protein
- 22 g
- Carbohydrates
- 93 g
- Fat
- 27 g
Guide values, calculated from the ingredients.
