Mushroom risotto

White rice cooked slowly risotto-style with champignons, butter and parmesan.

Nutrients

For entire dish

Calories

544 kcal

Protein

13.6 g

Carbohydrates

66.9 g

Fat

24.8 g

Fiber

2.5 g

Ingredients

• White rice — 75 g
• Champignon — 80 g
• Parmesan — 15 g
• Butter — 15 g
• Onion — 40 g
• Still water — 250 g
• Olive oil — 8 g
• Table salt — 2 g

Cooking instructions

1. Slice the mushrooms and dice the onion.
2. Heat the water until hot.
3. Fry the onion and mushrooms in olive oil for 5 minutes.
4. Add the rice and stir for 1 minute until the grains look glossy.
5. Add the hot water in small portions, stirring, for 18 minutes until the rice is tender.
6. Stir in the butter and parmesan.
7. Season with salt and serve at once.