Sienirisotto
recipe

A delicious and hearty dish that brings the flavors of the forest to your table. This risotto is easy to make and perfect for a weekday dinner or special occasions.
Preparation time: 30 minutes
Serving size: 4 servings
Ingredients:
- 250 g fresh mushrooms (e.g., button or chanterelle)
- 1 red onion
- 2 garlic cloves
- 1 leek
- 2 tbsp olive oil
- 300 g risotto rice
- 1.2 L vegetable broth
- Black pepper to taste
- Chopped thyme or parsley
- (Optional) Grated or shaved Parmesan cheese for serving
Instructions:
1. Clean the mushrooms and chop them if necessary. Peel and finely chop the red onion and garlic cloves. Rinse the leek and slice it into strips.
2. Heat the oil in a pot. Add the mushrooms and onions, and sauté until the moisture from the mushrooms has evaporated. Remove the mixture from the pot.
3. Add a little more oil to the pot and add the rice, sautéing until the rice becomes translucent.
4. Gradually add the vegetable broth, allowing it to absorb into the rice. Cook the risotto for 15–20 minutes until the rice is tender but not mushy.
5. Stir in the mushroom-onion mixture into the cooked rice and heat thoroughly. Season with black pepper and chopped thyme or parsley.
6. Serve the risotto with Parmesan cheese if desired.
Nutritional information (per serving):
- Energy: 350 kcal
- Protein: 10 g
- Carbohydrates: 55 g
- Fat: 10 g
- Fiber: 3 g

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