Risotto with Toasted Mushrooms
Yield
4 servingsPrep
15 minCook
25 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
finely chopped |
|
| 300 | Grams |
risotto
or quick-boiling rice |
* |
| 15 | Grams |
butter
|
*
|
| 1 ½ | Deciliters |
white wine
dry |
*
|
| 8-10 | Dl. |
chicken broth
(boiling) |
*
|
| 1 | Deciliter |
Parmesan cheese
|
*
|
| 10 | Grams |
butter
|
*
|
|
Mushroom Mixture |
* | ||
| 375 | Grams |
mushrooms
fresh |
*
|
| 1 | tablespoon |
olive oil
|
|
| 1 | clove |
garlic
finely chopped |
|
|
Garnish |
* | ||
| 1 | x |
parsley sprigs
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | small |
onions
finely chopped |
|
| 3E+2 | Grams |
risotto
or quick-boiling rice |
* |
| 15 | Grams |
butter
|
*
|
| 1.5 | Deciliters |
white wine
dry |
*
|
|
chicken broth
(boiling) |
*
|
||
| 1 | Deciliter |
Parmesan cheese
|
*
|
| 1E+1 | Grams |
butter
|
*
|
| 0 |
Mushroom Mixture |
* | |
| 375 | Grams |
mushrooms
fresh |
*
|
| 15 | ml |
olive oil
|
|
| 1 | clove |
garlic
finely chopped |
|
| 0 |
Garnish |
* | |
| 1 | x |
parsley sprigs
|
*
|
Directions
Lightly brown rice and onions in butter.
Add white wine and approximately ¼ of the chicken bullion.
Let rice cook uncovered until excess liquid is gone.
Continue this procedure until remaining bullion is used up.
Stir often during this process. Total cooking time is 20 to 25 minutes. Add cheese and butter.
Rinse and cut up mushrooms. Fry until golden brown in olive oil. Add garlic.
Spread mushrooms on top of risotto along with parsley sprigs.
