Multigrain Mushroom Risotto
recipe

A delicious and nutritious dish combining fresh mushrooms and rich cheese, perfect for lunch or dinner.
Preparation time: about 30 minutes
Serving size: 4

Ingredients:

- Fresh chives or parsley
- 200 g frozen chanterelles, funnel chanterelles, porcini, or 200 g fresh button mushrooms
- 2.5 dl rice and barley or multigrain rice
- 1.5 tablespoons canola or olive oil
- 1.5 chicken broth cubes or 1.5 tablespoons chicken or vegetable stock
- 2 dl boiling water
- 1 clove garlic
- 2 tablespoons grated Parmesan or another strongly flavored cheese

Instructions:

1. Sauté the minced garlic and mushrooms in the oil in a pan until the mushrooms are soft.
2. Add the rice and barley to the pan and cook while stirring for a few minutes.
3. Pour in the boiling water and add the broth cube. Stir and let simmer on low heat for about 15-20 minutes until the grains are cooked and the liquid is absorbed.
4. Stir in the grated Parmesan and chopped chives or parsley.
5. Serve warm.

Nutritional Information (per serving):

- Energy: 350 kcal
- Protein: 12 g
- Carbohydrates: 50 g
- Fat: 10 g
- Fiber: 5 g

Reviews: 3.73 (1895 reviews) ★★★★★ share