Sienirisotto
recipe

A delicious and hearty dish that utilizes fresh mushrooms, perfect for enjoying the flavors of autumn in a warm meal.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 300 g risotto rice
- 1 l vegetable broth
- 200 g fresh mushrooms (such as chanterelles or porcini)
- 1 onion
- 2 garlic cloves
- 100 ml white wine
- 50 g butter
- 50 g Parmesan cheese (grated)
- Salt and pepper to taste
- Fresh parsley for garnish

Instructions:

1. Heat the vegetable broth in a pot and keep it warm.
2. Peel and finely chop the onion and garlic.
3. Clean and slice the mushrooms.
4. In a large saucepan, heat the butter and add the onion. Sauté until soft.
5. Add the garlic and mushrooms, and cook until the mushrooms are tender and the liquid has evaporated.
6. Stir in the risotto rice, allowing it to absorb the flavors of the mushrooms.
7. Pour in the white wine and let it evaporate.
8. Gradually add the hot vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed. Repeat until the rice is al dente.
9. Remove the risotto from heat, add the grated Parmesan cheese, salt, and pepper. Mix well.
10. Serve warm, garnished with fresh parsley.
Nutritional Information (per serving):
Calories: 400 kcal
Protein: 12 g
Carbohydrates: 60 g
Fat: 15 g
Fiber: 2 g

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