Sienirisotto
recipe

A delicious and creamy dish perfect for everyday meals or special occasions. This recipe is easy to make and a great way to utilize seasonal mushrooms.
- Preparation Time: 30 minutes
- Serving Size: 4 servings

Ingredients:

- 300 g risotto rice
- 1 l vegetable broth
- 200 g fresh mushrooms (e.g. button mushrooms or chanterelles)
- 1 onion
- 2 garlic cloves
- 100 ml white wine
- 50 g Parmesan cheese
- 3 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish

Instructions:

1. Peel and chop the onion and garlic.
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until soft.
3. Add the chopped mushrooms and cook until golden brown.
4. Stir in the risotto rice until it is well coated in the oil.
5. Pour in the wine and let it evaporate until nearly absorbed by the rice.
6. Gradually add hot vegetable broth one ladle at a time, stirring constantly. Add the next ladle only after the previous has been absorbed.
7. Continue this process for about 20 minutes, until the rice is al dente.
8. Remove the skillet from heat and stir in the Parmesan cheese. Season with salt and pepper.
9. Serve immediately, garnished with fresh parsley.

Nutritional Information (per serving):

- Calories: 350 kcal
- Protein: 10 g
- Carbohydrates: 55 g
- Fat: 10 g
- Fiber: 2 g

Reviews: 3.8 (3764 reviews) ★★★★★ share