Syrnyk
Creamy Mushroom Risotto
Prepare the broth and keep it on low heat. Gather all ingredients and ensure the mushrooms are sliced.
Ingredients:
Heat the Broth
Warm the broth in a pot and keep it simmering on low heat.
Sauté the Mushrooms
In a separate pan, add a bit of butter and sauté sliced mushrooms until golden.
Cook the Rice
Add the rice to the pan and stir until it becomes translucent, then start adding warm broth gradually.
Finishing Touches
Once the rice is cooked and creamy, stir in butter and parmesan until well combined.
Serve Warm
Plate the risotto and garnish with additional parmesan and fresh herbs.
Enjoy!
Serve hot, topped with more parmesan and fresh herbs if desired. Risotto is best eaten fresh but can be stored in the fridge for up to 2 days.
Nutrition Facts
| Total Fat10grams | 15.0% |
| Saturated Fat4grams | 18.0% |
| Cholesterol15mg | |
| Sodium250mg | 11.0% |
| Total Carbohydrates49grams | 16.0% |
| Fibers2grams | 6.0% |
| Protein9grams | |
| Vitamin A100mcg | 13.0% |
| Vitamin C2mg | 2.0% |
| Calcium25mg | 3.0% |
| Iron2mg | 17.0% |
| Potassium400mg | 9.0% |
The daily value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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