Extra-creamy mushroom risotto

Name: Extra-creamy mushroom risotto
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 2
Cuisine: En
Ingredients: 200 g risotto rice; 250 g button mushrooms; 1 stock cube (vegetable, in my case); 500 ml hot water; 250 ml dry white wine; 1 white onion; 1 garlic clove; Olive oil; A few sprigs of parsley; Salt; Pepper

Main Dish

Very Easy

1 h 45 m

573 Kcal

Here I’m sharing a risotto where some of the mushrooms are cooked with the rice, while the rest are sautéed in a pan and added to your plate just before serving. It’s a flavour-packed combination that I love pairing with freshly chopped parsley :-)

Materials

pot, pan, bowl, ladle

Preparation

Preparation1 hour

Cook time45 min

Clean your mushrooms and cut them into slices.
In a bowl, dilute the stock cube in hot water.
Pour a drizzle of olive oil in a pot and cook the chopped onion for 2 minutes. Add half of the mushrooms and stir. Add the stock. Cover and simmer for a few minutes on low heat.
Pour a drizzle of olive oil in a pan and add the rice. Stir until it's translucent. Add the white wine and stir. Add a ladle of stock and stir until absorbed. Repeat until all the stock is used.
Cook the remaining mushrooms in a pan with some olive oil. Cook them well and add fresh parsley at the end.
Serve the risotto on a plate, make a well in the center, and add the mushrooms. Chop some parsley on top, and there you have it!