Creamy Mushroom Risotto

Ingredients

• 300 g arborio rice · 300 g · 1074 kcal
• 300 g mushrooms · 300 g · 66 kcal
• sliced
• 1 onion · 110 g · 44 kcal
• finely chopped
• 2 garlic cloves · 8 g · 12 kcal
• crushed
• 800 ml vegetable stock · 800 g · 32 kcal
• hot
• 40 g butter · 40 g · 287 kcal
• 30 g parmesan · 30 g · 129 kcal
• grated
• 1 tbsp olive oil · 14 g · 119 kcal
• salt and black pepper

Method

1. Heat the oil and half the butter in a wide pan and fry the mushrooms over a high heat until golden. Remove and set aside.
2. Lower the heat, add the remaining butter and soften the onion for 5 minutes. Add the garlic for 1 minute.
3. Stir in the arborio rice and toast for 2 minutes until the grains turn translucent at the edges.
4. Add the hot stock a ladleful at a time, stirring until each addition is absorbed before adding the next. This takes about 18-20 minutes.
5. When the rice is creamy but still has a little bite, stir in the mushrooms and parmesan. Rest for 2 minutes, season and serve.

Nutrition per serving

Computed automatically from this recipe's ingredient list by the GoPlateSmart nutrition engine (typical USDA-style values per 100 g).