Vegetarian
Mushroom Risotto with Cheese
A fragrant meat-free risotto in which the rice cooks slowly in vegetable stock with fresh mushrooms, garlic and thyme. At the end we stir in softened butter and grated parmesan, which melts beautifully into the rice. Serve it straight away, while it is hot and the cheese is still stringy. It is easy enough for a beginner and the ingredients are in every kitchen.
Servings: 4
Method
01.
Heat a little oil in a deep frying pan or a saucepan and fry the chopped onion until translucent. Then add the rinsed and drained rice and fry it briefly as well. Stir in the cleaned, chopped mushroom…
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