Sienirisotto
recipe

A rich and flavorful dish that will delight your taste buds. This delicious recipe is perfect for a weeknight dinner.
- Preparation Time: 30 minutes
- Serving Size: 4 servings
Ingredients:
- 1 cup Arborio rice
- 1 onion, chopped
- 2 garlic cloves, crushed
- 200 g fresh mushrooms (e.g., button mushrooms), sliced
- 1 liter vegetable broth
- 1 cup white wine (optional)
- 50 g Parmesan cheese, grated
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the chopped onion and sauté until soft.
2. Add the crushed garlic and sliced mushrooms. Cook until the mushrooms are golden brown and the moisture has evaporated.
3. Stir in the Arborio rice until it becomes slightly translucent.
4. Pour in the white wine (if using) and stir until it has mostly evaporated.
5. Gradually add the hot vegetable broth, one cup at a time, stirring constantly. Add another cup only when the previous one has been absorbed.
6. Continue this process until the rice is al dente and the risotto is creamy (about 20 minutes).
7. Remove the skillet from heat and stir in the grated Parmesan cheese. Season with salt and pepper.
8. Serve immediately, garnished with fresh parsley.
Nutritional Information (per serving):
- Calories: 350 kcal
- Protein: 10 g
- Carbohydrates: 50 g
- Fat: 12 g
- Fiber: 2 g

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