Mushroom risotto with Parmesan cheese as a warming autumn recipe with seasonal ingredients and strong flavours
Autumn Recipe

Mushroom risotto with Parmesan

Mushrooms are roasted separately, while risotto rice with onion, white wine and hot stock is cooked gradually until creamy. Finally, the mushrooms are returned to the rice to keep them browned; Parmesan is stirred away from the heat. Dried porcini mushrooms and filtered soaking water enhance the aroma, alcohol-free is an additional stock.

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Total time 45 min
Calories 560 kcal
Servings 4 servings
Difficulty Medium
By the Published Updated Editorially approved

Why this recipe works

Prepare mushroom risotto with Parmesan

The mushrooms are only added to the rice at the end of the cooking process to keep them browned; Parmesan is stirred in away from the heat. Mushrooms are roasted separately, while risotto rice with onion, white wine and hot stock is cooked gradually until creamy. Dried porcini mushrooms and filtered soaking water enhance the aroma, and alcohol-free stock is also suitable.

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Recipe

Mushroom risotto with Parmesan

Mushrooms are roasted separately, while risotto rice with onion, white wine and hot stock is cooked gradually until creamy. Finally, the mushrooms are returned to the rice to remain browned; Parmesan is stirred away from the heat.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Mixed mushrooms: slice. Onion: finely dice. Parmesan: grate.

  2. 2

    Prepare

    Mushrooms are roasted separately, while risotto rice with onion, white wine and hot broth is gradually cooked creamy.

  3. 3

    Check for doneness

    The mushrooms are only added to the rice at the end to keep them browned; Parmesan is stirred away from the heat.

  4. 4

    Serve

    Remove the risotto from the heat and stir in the Parmesan. Place some fried mushrooms and thyme on top and serve immediately, as long as the risotto flows wide from the spoon.

Kitchen know-how

Tips for Mushroom risotto with Parmesan

Important for mushroom risotto with Parmesan

The mushrooms are only added to the rice at the end to keep them browned; Parmesan is stirred away from the heat.

Variations

How to adapt this recipe

Dried porcini mushrooms with filtered soaking water enhance the aroma, alcohol-free additional broth is suitable.

Nutrition per serving

560kcal
68.0 gCarbohydrates
18.0 gProtein
22.0 gFat

Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.

Frequently asked questions

FAQ about Mushroom risotto with Parmesan

Weigh risotto rice, prepare mixed mushrooms and keep onion separate. Do not start the main cooking process for mushroom risotto with Parmesan until afterwards.

The mushrooms are only added to the rice at the end to keep them browned; Parmesan is stirred away from the heat.

Cool mushroom risotto quickly with Parmesan. When reheating, note: The mushrooms are only added to the rice at the end to keep them browned; stir in the Parmesan cheese away from the heat. Heat the leftovers only once completely.

Dried porcini mushrooms with filtered soaking water enhance the aroma, alcohol-free additional broth is suitable.

Keep cooking

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