Suppilovahverorisotto
recipe

A creamy and flavorful mushroom risotto featuring delicious suppilovahvero mushrooms.
Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 300 g suppilovahvero mushrooms
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 300 g risotto rice
- 1 liter vegetable broth
- 100 ml white wine
- 50 g Parmesan cheese, grated
- 2 tablespoons olive oil
- 1 tablespoon butter
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, for garnish
Instructions:
1. In a pan, heat the olive oil and sauté the chopped onion and minced garlic until softened.
2. Add the suppilovahvero mushrooms and cook for about 5 minutes until they are tender.
3. Stir in the risotto rice, ensuring it is evenly coated with the oil.
4. Pour in the white wine and let it evaporate.
5. Gradually add the vegetable broth, one ladle at a time, stirring until the liquid is absorbed by the rice. Continue this process until the rice is al dente.
6. Remove the pan from heat and add the butter and grated Parmesan cheese. Mix well.
7. Season with salt and black pepper to taste.
8. Serve the risotto garnished with fresh parsley.
Nutritional Information (per serving):
Calories: 350
Protein: 10g
Carbohydrates: 55g
Fat: 12g
Fiber: 3g
Sodium: 400mg

Reviews: 3.11 (4450 reviews) ★★★★★ share