Mushroom Risotto with Beer
recipe

Preparation Time: 30 minutes
Serving Size: 4 servings
Ingredients:
- 200 g risotto rice
- 1 onion
- 2 garlic cloves
- 200 g fresh mushrooms (e.g., button mushrooms)
- 100 ml beer
- 600 ml vegetable or chicken broth
- 50 g Parmesan cheese
- 2 tablespoons butter
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
1. Finely chop the onion and garlic. Clean and slice the mushrooms.
2. In a large saucepan, heat the butter and sauté the onion and garlic until soft.
3. Add the sliced mushrooms and cook until golden brown.
4. Stir in the risotto rice and mix until the rice is slightly translucent.
5. Pour in the beer and stir until it is absorbed by the rice.
6. Gradually add the vegetable or chicken broth, one ladle at a time, allowing each addition to be absorbed before adding more. Continue cooking for about 18-20 minutes until the rice is al dente.
7. Remove the pot from heat and stir in the grated Parmesan cheese until well combined.
8. Season with salt and pepper to taste.
9. Serve immediately, garnished with fresh parsley.
Nutritional Information (per serving):
Calories: 350
Protein: 12g
Carbohydrates: 48g
Fat: 12g
Fiber: 2g
Sodium: 600mg

Reviews: 4.22 (4597 reviews) ★★★★★ share