Creamy Mushroom Risotto with Oyster Mushrooms and Parmesan

A classic, creamy risotto with umami-rich oyster mushrooms, refined with Parmesan and fresh parsley. A delicious vegetarian main dish.

• 30 minutes
• 2 servings
• Main course

• vegetarian
• antioxidant
• energy
• aids digestion

Ingredients

• 160 g Rice ((Risotto))
• 200 g Oyster Mushrooms
• 100 g Onion
• 3 g Garlic
• 700 g Vegetable Broth
• 50 g White Wine ((optional))
• 5 g Olive Oil (Extra Virgin)
• 30 g Parmesan
• 10 g Butter
• 7.5 g Parsley

Instructions

1. Heat olive oil in a wide pot. Sauté onion until translucent.
2. Add garlic and oyster mushrooms and sauté for about 5 minutes.
3. Add rice and sauté while stirring for 1 minute until it is slightly translucent.
4. Optionally, add white wine and let it evaporate while stirring.
5. Gradually add hot vegetable broth one ladle at a time, stirring constantly. Only add the next ladle of broth when the previous one has been fully absorbed by the rice. This will take about 18-20 minutes.
6. When the rice is al dente and the risotto is creamy, remove from heat. Stir in butter and grated Parmesan until everything melts and combines.
7. Season with salt and pepper. Portion the risotto onto plates and garnish with fresh parsley.

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