Creamy Mushroom Risotto with Parmesan

Ingredients

• 160 gRisotto rice
• 250 gMushroom
• 1 pcsOnion
• 2 cloveGarlic
• 1 tbspOlive oil
• 20 gButter
• 100 mlWhite wine
• 900 mlVegetable broth
• 40 gParmesan
• 1 bunchParsley
• 0.5 pcsLemon
• 1 tspSalt
• 0.5 tspPepper

Instructions

1. 1

   Prepare vegetables

   • Peel and finely dice onion and garlic
   • Clean mushrooms and slice them
   • Finely chop parsley
2. 2

   Heat the broth

   • Heat broth in a pot
   • Keep the broth hot on low heat
3. 3

   Sauté the mushrooms

   • Heat oil in a large pan
   • Sauté mushrooms until golden
   • Season with a little salt and pepper
   • Set mushrooms aside briefly
4. 4

   Toast the rice

   • Melt butter in the same pan
   • Sauté onion until translucent
   • Briefly cook garlic
   • Add rice and stir until glossy
5. 5

   Deglaze with wine

   • Pour in white wine
   • Stir and let it reduce almost completely
6. 6

   Stir in broth

   • Add a ladle of hot broth
   • Simmer gently while stirring often
   • Add more broth as soon as the rice has absorbed it
   • Cook until creamy and al dente
7. 7

   Finish and serve

   • Fold in the mushrooms
   • Stir in Parmesan
   • Balance with lemon juice
   • Sprinkle with parsley and serve immediately