Herkkusienirisotto
recipe

A creamy and flavorful dish perfect for both everyday meals and special occasions. This recipe is easy to prepare and offers a great option for vegetarians.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 300 g Arborio rice
- 1 liter vegetable broth
- 200 g fresh mushrooms
- 1 onion
- 2 garlic cloves
- 100 ml white wine
- 50 g grated Parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
1. Peel and finely chop the onion and garlic. Slice the mushrooms.
2. Heat the olive oil and butter in a large skillet over medium heat. Add the onion and garlic, and sauté for about 3 minutes until softened.
3. Add the mushrooms and cook for about 5 minutes until they are nicely browned.
4. Add the Arborio rice and stir well to coat the rice with the flavors. Cook for about 2 minutes.
5. Pour in the white wine and stir until the liquid is absorbed by the rice.
6. Gradually add the vegetable broth, one ladle at a time. Stir continuously and allow the liquid to be absorbed before adding more. Continue this for about 18-20 minutes until the rice is al dente.
7. Once the risotto is ready, remove it from heat and stir in the Parmesan cheese. Season with salt and pepper to taste.
8. Serve immediately, garnished with fresh parsley.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 10 g
- Carbohydrates: 54 g
- Fat: 12 g
- Fiber: 2 g

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