Mushroom Risotto
recipe

A delicious mushroom risotto packed with flavor, perfect for dinner. Preparation time: about 30 minutes. Serves: 4.
Ingredients:
- 1 chicken broth cube
- Olive oil
- Dry white wine
- 250 g button mushrooms
- 0.5 onion
- 1 tsp salt
- 5 tbsp Parmesan cheese, shavings
- 2 tsp black pepper, ground
- Water
- 200 g risotto rice
- 3 tbsp Provençal herb mix
- Fresh thyme
Instructions:
1. Bring water to a boil and dissolve the chicken broth cube in it.
2. Chop the onion and sauté it in olive oil in a frying pan until soft.
3. Chop the button mushrooms and add them to the pan with the onion. Sauté for a few minutes.
4. Add the risotto rice to the pan and stir well to coat the rice with oil.
5. Pour in dry white wine and let it evaporate.
6. Gradually add hot broth, one ladle at a time, stirring continuously until the liquid is absorbed. Repeat until the rice is cooked and creamy.
7. Season with salt, black pepper, and Provençal herb mix.
8. Remove the pan from the heat and stir in the Parmesan cheese shavings and fresh thyme.
9. Serve immediately while warm.
Nutritional Information (per serving):
- Energy: 400 kcal
- Protein: 12 g
- Carbohydrates: 60 g
- Fat: 15 g
- Fiber: 3 g

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