Syrnyk
Mushroom Risotto
Prepare a pot of vegetable broth on low heat and finely chop the onion and mushrooms before starting.
Ingredients:
Sauté the Base
In a pan, melt butter over medium heat, add chopped onion and sauté until transparent. Then, add Arborio rice and mix well.
Add Broth Gradually
Begin adding warm broth, a ladle at a time, stirring frequently. Allow rice to absorb the liquid slowly.
Incorporate Mushrooms and Finish
After 15 minutes, stir in sliced mushrooms and continue cooking until the rice is creamy and al dente. Stir in Parmesan at the end.
Enjoy!
Serve warm with a sprinkle of grated Parmesan cheese on top. This risotto is best enjoyed fresh, but leftovers can be kept in the fridge for up to a day. Reheat with a splash of broth or water.
Nutrition Facts
| Total Fat6grams | 9.0% |
| Saturated Fat2grams | 9.0% |
| Cholesterol7mg | |
| Sodium240mg | 10.0% |
| Total Carbohydrates45grams | 15.0% |
| Fibers2grams | 6.0% |
| Total Sugars1grams | |
| Protein6grams | |
| Vitamin A10mcg | 1.0% |
| Vitamin C2mg | 2.0% |
| Calcium30mg | 3.0% |
| Iron1mg | 8.0% |
| Magnesium20mg | 5.0% |
| Phosphorus95mg | 14.0% |
| Potassium200mg | 4.0% |
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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