Sienirisotto
recipe

A delicious and hearty dish that combines fresh mushrooms with creamy rice, taking your taste experience to a new level.
Preparation Time: 30 minutes
Serving Size: 4
Ingredients:
- 300 g risotto rice
- 1 l vegetable broth
- 200 g fresh mushrooms (e.g., button or chanterelle)
- 1 medium onion
- 2 garlic cloves
- 100 ml white wine
- 50 g Parmesan cheese
- 2 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
1. Peel and finely chop the onion and garlic.
2. Heat olive oil in a large pan over medium heat. Add the onion and garlic, sauté until soft.
3. Add chopped mushrooms and cook until golden brown.
4. Stir in the risotto rice, ensuring it is well coated with the oil. Cook for about 2 minutes.
5. Pour in the white wine, stirring until almost completely evaporated.
6. Add hot vegetable broth one ladle at a time, stirring constantly. Only add the next ladle once the previous one has been absorbed.
7. Continue this process until the rice is al dente and creamy (about 18-20 minutes).
8. Remove the pan from heat and stir in grated Parmesan cheese. Season with salt and pepper.
9. Garnish with fresh parsley and serve immediately.
Nutritional Information (per serving):
- Energy: 320 kcal
- Protein: 10 g
- Carbohydrates: 45 g
- Fat: 12 g
- Fiber: 3 g

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