Syrnyk
Creamy Mushroom Risotto
Prepare the vegetable broth and keep it warm in a saucepan. Chop the onion and garlic finely, and slice the mushrooms.
Ingredients:
Sauté Vegetables
In a large skillet, melt 20g of butter over medium heat. Add the chopped onion and garlic, stirring until softened about 2 minutes. Then, add the sliced mushrooms and cook for another 5 minutes until they are golden.
Cook Rice
Stir in the rice, allowing it to toast slightly in the skillet for about 1-2 minutes. Gradually add the warm vegetable broth, one ladle at a time, stirring frequently until absorbed.
Finish Cooking
Continue adding broth and stirring for 18-20 minutes until the rice is creamy and al dente. Remove from heat and stir in the remaining butter and parmesan.
Enjoy!
Serve hot, garnished with extra parmesan and fresh parsley. This risotto pairs beautifully with a light salad. Leftovers can be stored in an airtight container in the fridge for up to 2 days, but it's best enjoyed fresh.
Nutrition Facts
| Total Fat7grams | 11.0% |
| Saturated Fat4grams | 18.0% |
| Cholesterol17mg | |
| Sodium300mg | 13.0% |
| Total Carbohydrates43grams | 14.0% |
| Fibers1grams | 3.0% |
| Total Sugars1grams | |
| Protein7grams | |
| Vitamin A175mcg | 22.0% |
| Vitamin K2mcg | 2.0% |
| Niacin1mg | 7.0% |
| Folate20mcg | 5.0% |
| Calcium40mg | 4.0% |
| Iron1mg | 8.0% |
| Magnesium15mg | 4.0% |
| Phosphorus90mg | 13.0% |
| Potassium175mg | 4.0% |
| Selenium5mcg | 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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