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

Mushroom risotto with Parmesan

Mushrooms are grilled separately, while risotto rice with onion, white wine and hot broth gradually cook creamy. The mushrooms only come back to the end in the rice so that they remain browned; Parmesan is stirred away from the heat. Dried porcini mushrooms together with filtered soaking water strengthen the aroma, alcohol-free additional broth is suitable.

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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 the mushroom risotto with Parmesan

The mushrooms only return to the rice in the end so that they remain browned; Parmesan is stirred away from the heat. Mushrooms are roasted separately vigorously, while risotto rice with onion, white wine and hot broth gradually cook creamy. Dried porcini mushrooms together with filtered soaking water strengthen the aroma, alcohol-free additional broth is suitable.

Vegetarian Dinners Lunch One-Pot Recipes Dinner

Recipe

Mushroom risotto with Parmesan

Mushrooms are roasted separately, while risotto rice with onion, white wine and hot broth gradually cook creamy. The mushrooms come back in the rice only at the end so that they remain browned; Parmesan is stirred away from the heat.

Ingredients

4 servings

Method

  1. 1

    Prepare ingredients

    Mixed mushrooms: cut into slices. Onion: dice finely. Parmesan: rub.

  2. 2

    Prepare

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

  3. 3

    Check for doneness

    The mushrooms only come back to the rice at the end so that they remain browned; Parmesan is stirred away from the heat.

  4. 4

    Serving

    Pull the risotto from the stove and stir in the parmesan vigorously. 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 only come back to the rice at the end so that they remain browned; Parmesan is stirred away from the heat.

Variations

How to adapt this recipe

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

Nutrition per serving

560kcal
68.0 gCarbohydrates
18.0 gProtein
22.0 gFat

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

Frequently asked questions

FAQ about Mushroom risotto with Parmesan

Weigh the risotto rice, prepare mixed mushrooms and prepare onion separately. Start the main cooking process for mushroom risotto with parmesan only afterwards.

The mushrooms only come back to the rice at the end so that they remain browned; Parmesan is stirred away from the heat.

Cool the mushroom risotto quickly with Parmesan. Note when reheating: The mushrooms only return to the rice at the end so that they remain browned; Parmesan is stirred away from the heat. Only heat the remains once completely.

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

Keep cooking

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