Mushroom Risotto with Wheat Beer
recipe

A delicious mushroom risotto that combines the aromas of forest mushrooms with malty wheat beer. Fresh or preserved mushrooms can be used.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

- 300 g risotto rice
- 200 g fresh or preserved mushrooms
- 1 onion
- 2 garlic cloves
- 100 ml wheat beer
- 1 liter vegetable broth
- 50 g butter
- 50 g Parmesan cheese
- Salt and black pepper to taste
- Fresh herbs (e.g., parsley) for garnish

Instructions:

1. Peel and finely chop the onion and garlic.
2. Heat the butter in a large saucepan and sauté the onion and garlic until soft.
3. Add the mushrooms and cook until they are tender.
4. Stir in the risotto rice and cook until the rice is slightly translucent.
5. Pour in the wheat beer and let it absorb completely.
6. Gradually add the vegetable broth, one ladle at a time, stirring until the liquid is absorbed. Repeat until the rice is al dente and the risotto is creamy.
7. Remove the pot from the heat and stir in the Parmesan cheese. Season with salt and pepper.
8. Serve garnished with fresh herbs.
Nutritional Information (per serving):
- Energy: 350 kcal
- Protein: 10 g
- Carbohydrates: 55 g
- Fat: 12 g
- Fiber: 2 g

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