Mushroom Risotto

Name: Mushroom Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 30 min
Yield: 2 portions
Ingredients: 20 g Parmesan cheese; 10 g fresh parsley; 10 g olive oil; 30 g onions; 150 g fresh mushrooms; 100 g dry white wine; 130 g risotto rice; 250 g boiling water; ½ heaped tsp vegetable stock paste, homemade; ¼ tsp fine sea salt; ¼ tsp ground black pepper; 30 g water; 10 g unsalted butter

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Prep. 10 min

Total 30 min

2 portions

Ingredients

Parmesan cheese cut in pieces (2 cm)
20 g
vegetarian hard cheese, cut in pieces (2 cm)
fresh parsley cut in pieces
10 g
olive oil
10 g
onions quartered
30 g
shallots, quartered
fresh mushrooms
150 g
dry white wine
100 g
risotto rice (e.g. arborio, Carnaroli)
130 g
boiling water
250 g
vegetable stock paste, homemade (see tip)
½ heaped tsp
½ vegetable stock cube (for 0.5 l)
fine sea salt
¼ tsp
ground black pepper
¼ tsp
water hot
30 g
unsalted butter diced
10 g