Risotto with wild mushrooms
Risotto with wild mushrooms
Ingredients
- Risotto (B13) – 450 g
- Wild mushrooms mix – 200 g
- Thyme – 1 branch
- Parmesan cheese – 10 to 15 g
- Butter – 10 g
- Chopped shallot – 5 g
- Salt and pepper
Bereiding
- Brush/clean the mushrooms and cut them into wedges.
- Clean the branch of thyme and pick the leaves.
- Fry the finely chopped shallot and mushrooms in a hot pan with the butter and season to taste.
- Keep the nicest pieces of mushrooms aside for decoration, but leave the rest in the pan.
- Reduce the heat and pour the frozen risotto into the pan. Heat the risotto over low heat while stirring.
- When the risotto is ready and hot, add 10g of Parmesan cheese while stirring.
- Arrange the risotto in a bowl or in a takeaway tray, garnish with the rest of the mushrooms and a thyme branch.
Deze producten heb je nodig
Risotto
Ontdek nog meer recepten
