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Ingredient
Creamy mushroom risotto
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Simi and MiloCreamy mushroom risotto
The risotto thickens after cooling, so it’s best eaten fresh and warm.
#vegetarian
Ingredient
250 g
mushrooms
250 g
rice (dry)
1
onion
2 cloves
garlic
3 tbs
butter
1 l
vegetable broth
100 g
Parmesan cheese, grated
Cooking instructions
* Step 1
Prepare ingredients - chop mushrooms, onion and garlic and grate parmesan. In a small pot, heat 1l of vegetable broth and keep it warm.
* Step 2
Add a little olive oil to the wok and cook onion for about a minute or until translucent, then add the garlic. Cook for another minute, then add mushrooms, butter, salt, pepper and dry thyme. Add dry rice and stir. (Be careful with salt as both broth and cheese are salty.)
* Step 3
Add vegetable broth by ladle to the rice and stir constantly. Continue until all broth is used.
* Step 4
Cook until rice is al dente, or until most of the broth evaporated. Turn off the heat and add grated cheese. Mix well. Serve and enjoy 😋
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