Saved to My recipes.
Removed from My recipes.
Mushroom Risotto
quick meals
Indulge in a creamy and savory Mushroom Risotto, elevated with the rich flavours of Vegeta Beef Stock Pots. This comforting dish combines the earthiness of fresh mushrooms with the robust taste of our premium stock, creating a perfect harmony of flavours. Ideal for a cozy dinner or an impressive meal for guests, this risotto is easy to prepare and guaranteed to delight your taste buds.
Preparation
60 min
Portion for
4
Ingredients
Great tip: Choose the ingredients you already have and find out which ones you're missing. Let that help you decide what to cook.
Preparation
- Boil the stock over low heat and leave to be warm for the preparation of risotto.
- In a large pan, heat half the butter and olive oil, add mushrooms cut into slices, a pinch of salt, ground black pepper and simmer for 4 \ u2012 for 5 minutes until all the liquid is browned and evaporated.
- Remove the mushrooms from the pan and set aside.
- In the same pan add the remaining butter and olive oil, then finely chopped onion and chopped garlic. Fry until the onion is transparent.
- Add rice, stir and fry to make the rice glassy.
- Stir in the wine and let the rice absorb it completely.
- Add half a cup of stock at a time, slowly stirring the rice and allowing the rice to absorb the stock before adding another cup of stock.
- Add the remaining stock in quantities of half a cup at a time, stirring until all the liquid is absorbed.
- When all the liquid is absorbed, and the rice is still al dente, return the mushrooms to the pan, add parmesan cheese and stir to combine the ingredients. If necessary, salt and sprinkle with ground black pepper.
- Sprinkle with parsley and with more Parmesan cheese if desired and enjoy!
