Sienirisotto
recipe

A delicious and rich dish that is perfect for both everyday meals and special occasions.
Preparation Time: 30 min
Serving Size: 4
Ingredients:
- 300 g Arborio rice
- 1 l vegetable broth
- 200 g fresh mushrooms (e.g., button mushrooms)
- 1 onion
- 2 garlic cloves
- 100 ml white wine
- 50 g butter
- 50 g Parmesan cheese, grated
- Salt
- Pepper
- Fresh parsley for garnish
Instructions:
1. Peel and finely chop the onion and garlic. Clean and slice the mushrooms.
2. Heat the vegetable broth in a pot and keep it warm.
3. In a large frying pan, melt the butter and add the onion. Sauté for a few minutes until soft.
4. Add the garlic and mushrooms to the pan. Cook until the mushrooms are golden brown.
5. Stir in the Arborio rice and cook until it becomes glossy.
6. Pour in the white wine and let it evaporate.
7. Gradually add the hot vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed. Continue this process until the rice is al dente.
8. Remove the pan from heat and stir in the grated Parmesan cheese. Season with salt and pepper to taste.
9. Serve the risotto on plates and garnish with fresh parsley before serving.
Nutritional Information (per serving):
- Energy: 450 kcal
- Protein: 12 g
- Carbohydrates: 65 g
- Fat: 15 g
- Fiber: 2 g

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