Creamy Mushroom Risotto with Parmesan & Thyme
45 min
Under an hour
Knuspr-Küche
Preparation method
Preparation
1
Peel and finely dice the onion. Clean the mushrooms and slice them thinly. Finely grate the Parmesan. Wash the thyme and pluck the leaves from the sprigs.
Cooking
1
Heat the rapeseed oil in a deep pan or pot over medium heat. Add the diced onion and sauté over low heat for approx. 4–5 minutes until translucent.
2
Add the mushrooms and 1 tbsp butter to the pan. Lightly salt and sauté for 4–5 minutes until the mushrooms are soft and have released their liquid.
Chef's tip
For an even more intense aroma, you can replace some of the button mushrooms with porcini mushrooms or king oyster mushrooms.
Make sure the vegetable broth is hot when adding it, so that the cooking process of the rice is not interrupted.
Ingredients
Price per portion:€ 16.78
Ingredients
Pantry
Nutritional values
Energy value
3535.48 kJ845 kCalFats
42 gCarbohydrates
85 gProtein
22 g