© NGV mbH, Photo: TLC Fotostudio

Mushroom risotto

6 portions
20 min
Easy
MC plus
  1. Wash the parsley, shake dry, then chop in the blender jug for 10 seconds/speed setting 10. Transfer the chopped parsley to another container and set aside, then clean the blender jug. Chop the Parmesan in the blender for 10 seconds/speed setting 10. Empty this into another bowl and clean the blender jug again. Clean the mushrooms, place in the blender jug and process for 1 second/turbo button, then empty the container again. Clean and dry the blender jug thoroughly.
  2. Peel the shallot and garlic cloves, then process in the blender jug for 3 seconds/turbo button. Add 2 tablespoons of butter and brown for 1 minute/roast button. Add the risotto rice and brown for 1 minute/roast button. Pour in the white wine and chicken or vegetable stock, then cook for 10 minutes/95 °C/speed setting 1/reverse button, leaving the filler opening open. Wash the thyme, shake dry, then strip off the leaves. Add the mushrooms, parsley and thyme and cook for 8 minutes/95 °C/speed setting 1/reverse button. Season with salt, pepper, chilli powder and lemon juice, add the grated Parmesan and remaining butter and blend for 10 seconds/speed setting 3/reverse button. Transfer the risotto to plates and serve immediately.

Ingredients Send me a list of ingredients by email

  • 4 sprigs parsley
  • 90 g Parmesan
  • 250 g mixed mushrooms
  • 1 shallot
  • 3 garlic cloves
  • 60 g butter, chilled
  • 400 g risotto rice
  • 200 ml dry white wine
  • 1 l chicken or vegetable stock
  • 5 sprigs thyme
  • salt
  • pepper
  • pinch of chili powder
  • juice of ½ lemon

Nutritional values

Per portion:

  • calorific value
    3014 kj / 720 kcal
  • protein: 19 g
  • carbohydrates: 80 g
  • fat: 33 g