Creamy Mushroom Risotto –
Creamy Mushroom Risotto
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Creamy Mushroom Risotto

This Creamy Mushroom Risotto is a perfect dinner idea, especially when it’s an elegant dinner for two.

Ingredients:

  • 200 g of arborio rice
  • 100 g of mushrooms, sliced
  • one small onion
  • 600 ml of vegetable or chicken stock
  • olive oil
  • 100 ml of white wine
  • salt and pepper
  • parmesan cheese

Risotto is a delicious dish, but it’s not at all complicated to make. It’s actually pretty easy. And perfect for a cozy dinner for two. 🙂

Start by preparing all your ingredients. Slice the mushrooms and chop the onion.

Into a medium pot, add 1 tablespoon of olive oil and saute the onion for 7 minutes. Add the sliced mushroom and saute for 5 more minutes, until all the water is evaporated. Season with salt and pepper.

Add the rice and fry it for a few seconds. This will give a nutty flavor to the actual dish.

Add 100 ml of white wine and stir to release any goodness from the bottom of the pot. If you don’t want to use wine, you can replace it with stock.

Let the risotto cook, and stir every other minute, to make sure it doesn’t stick to the pot. Add stock when needed, until the risotto is cooked through.

In the end, add freshly grated parmesan and stir to combine. Serve warm with grilled mushrooms and asparagus.

Creamy Mushroom Risotto
Creamy Mushroom Risotto booksandlavender.com

 

Creamy Mushroom Risotto

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 2 servings

Ingredients:

200 g of arborio rice
100 g of mushrooms, sliced
one small onion
600 ml of vegetable or chicken stock
olive oil
100 ml of white wine
100 ml of white wine
salt and pepper
parmesan cheese

Instructions:

  1. Start by preparing all your ingredients. Slice the mushrooms and chop the onion.
  2. Into a medium pot, add 1 tablespoon of olive oil and saute the onion for 7 minutes. Add the sliced mushroom and saute for 5 more minutes, until all the water is evaporated. Season with salt and pepper.
  3. Add the rice and fry it for a few seconds. This will give a nutty flavor to the actual dish.
  4. Add 100 ml of white wine and stir to release any goodness from the bottom of the pot. If you don't want to use wine, you can replace it with stock.
  5. Let the risotto cook, and stir every other minute, to make sure it doesn't stick to the pot. Add stock when needed, until the risotto is cooked through.
  6. At the end, add freshly grated parmesan and stir to combine. Serve warm with grilled mushrooms and asparagus.
https://booksandlavender.com/2016/03/14/creamy-mushroom-risotto/

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