Vegetarian Mushroom Risotto – Easy Cooking

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Serves 3 people, adjust to your needs

300g Risotto Rice
250g Mushrooms
50g Parmesan
2-3 Spring Onions
1 Onion
1 Garlic clove
1L Stock of Choice
Glass of dry white wine
Salt, pepper, parsley

Fry the mushrooms, onion and garlic until browned, toast the rice in the pan and deglaze with wine…or stock in my case.
Add a quarter of the stock at a time and let it absorb before adding the next.
Once cooked, stir in some butter and the parmesan, season, garnish with spring onions, parsely and more cheese and serve hot!


Roze says:

Ill definitely try this, it looks gorgeous 😍 and so are those hands 😜

Exalted March says:

Had I not already made the grocery run for this week I’d be making this already. Next week!

jaspr1999 says:

Geez!!! This looks amazing!!! I can't wait to try it! Thank you!!!

cgoya33 says:

I want to make it. That looks delicious!

K Fox says:

Oooo, I'm adding the ingredients to my next grocery order. This looks so good!

Roos Biemans says:

Thanks for sharing, hope you got all those grains of rice cleaned up!

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