Sienirisotto
recipe

A creamy and flavorful mushroom risotto that's perfect for a comforting meal.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 200 g risotto rice
- 1 l vegetable broth
- 200 g fresh mushrooms (such as button or chanterelles)
- 1 onion
- 2 garlic cloves
- 100 ml white wine
- 50 g Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
1. Heat the vegetable broth in a pot and keep it warm.
2. Chop the onion and garlic finely.
3. In a large frying pan, heat the olive oil and add the onion and garlic. Sauté until soft.
4. Add the chopped mushrooms to the pan and cook for a few minutes until tender.
5. Stir in the risotto rice and mix well until the rice is glossy.
6. Pour the white wine into the pan and let it evaporate.
7. Add the warm vegetable broth one ladle at a time, stirring continuously. Only add the next ladle when the previous one is almost absorbed by the rice.
8. Continue this process for about 18-20 minutes, until the rice is al dente.
9. Remove the pan from heat and stir in the grated Parmesan cheese. Season with salt and pepper.
10. Serve the risotto garnished with fresh parsley.
Nutritional Information (per serving):
Calories: 320
Protein: 10g
Carbohydrates: 45g
Fat: 12g
Fiber: 2g
Sugar: 2g

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