Creamy risotto with mushrooms and parmesan -Vegetarian

Delicious rice, full of flavour.

Mushrooms are among my favourite ingredients. I love them. I am absolutely fascinated and happy when I discover a new recipe in which I can integrate them. I expected this rice to turn out good, but I didn’t expect it to turn out absolutely delicious. So if you also like mushrooms, I say don’t wait any longer and try this recipe. 💜

Ingredients: (for 4 servings)

• 200 g rice (you can use whatever rice you like or have – red, black, whole, basmati, round, etc.)
• 100 g Parmesan cheese or grana padano
• 2 medium onions
• 4 cloves of garlic
• 120 g of butter
• 400 ml of soup stock – I used with beef, for the vegetarian version use with vegetables (or 2 cubes diluted in 500 ml of warm water)
• 500 g mushroom mix
• fresh parsley
• 2 sprigs of fresh oregano (you can also use dry, but it makes a difference in matters of taste if the aromatic herbs are fresh)
• 2 sprigs of fresh thyme (you can also use dry, but it makes a difference in matters of taste if the aromatic herbs are fresh)
• 2 sprigs of fresh rosemary (you can also use dry, but it makes a difference in matters of taste if the aromatic herbs are fresh)
• salt and pepper
• ~200-300 ml water

Preparation:
Chop the onion finely. Wash the mushrooms under running water and cut them into slices or pieces. Cut the garlic into slices. Grate the parmesan.

In a pot, put 80 g of butter with the aromatic herbs (without the parsley) and saute them on medium heat for 1-2 minutes, until the melted butter is perfectly infused with all the essential oils and the aromatic herb’s aromas. Then add the onion and garlic and cook for about 2-3 minutes, stirring periodically, until the onion starts to soften. Put the soup in another pot and bring it to a simmer. When the onion starts to soften, add the rice and fry it for 2-3 minutes, stirring often. Be careful with it so that it doesn’t stick to the pan.

Then, add the hot soup over the browned rice and mix well. Boil for about 20-25 minutes, stirring constantly and constantly adding a little extra water when the rice runs out of liquid. I added about ~230 ml of water in 4 trances throughout the entire boiling/cooking time.

While the rice is boiling, in a separate pan, put in the rest of the remaining butter. Add the mushrooms, a little salt and pepper and cook them until they are nicely browned.

In the meantime, the rice should be cooked, so add the mushrooms together with it and mix well. Cook for about 1 minute and turn off the heat. Add the grated parmesan and quickly mix everything.

Transfer to serving bowls and sprinkle chopped parsley on top.njel tocat.

If you try the recipe, let me know how you liked it! 💜

*All photos and texts are the exclusive property of AndreeaCooks.com. Reproduction, in whole or in part, is prohibited without prior written consent and is subject to legal action under applicable copyright laws.