Sienirisotto
recipe

A delicious and creamy dish that warms the heart and body, combining flavorful mushrooms with rich risotto, perfect for both everyday meals and special occasions.
Preparation Time: 30 minutes
Serving Size: 4 servings

Ingredients:

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

Instructions:

1. Peel and finely chop the onion and garlic.
2. Heat the vegetable broth in a saucepan and keep it warm.
3. In a large skillet, melt the butter and add the onion. Sauté until soft.
4. Add the garlic and mushrooms, cooking until the mushrooms are tender.
5. Stir in the risotto rice, ensuring each grain is coated in butter.
6. Pour in the white wine, mixing until it is absorbed by the rice.
7. Gradually add the hot vegetable broth, one ladle at a time, stirring continuously. Only add more broth once the previous amount is absorbed.
8. Continue cooking for about 18-20 minutes until the rice is al dente.
9. Remove the risotto from heat and stir in the Parmesan cheese. Season with salt and pepper.
10. Serve immediately, garnished with fresh parsley.

Nutritional Information (per serving):

- Energy: 400 kcal
- Protein: 10 g
- Carbohydrates: 60 g
- Fat: 15 g
- Fiber: 2 g

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