Mushroom risotto

Ingredients for 4 servings:

• 1 onion(s)
• 2 garlic cloves
• 250 g mushrooms, brown
• 3 tbsp oil, neutral
• 200 g risotto rice or short grain rice
• Salt and pepper, black
• 1 sprig(s) of thyme
• 600 ml meat broth
• 4 tbsp whipped cream
• 2 tbsp parsley, fresh, chopped
• 2 tbsp Parmesan, grated

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Serves as a starter or side dish for up to 4 people, or as a main course for 2. Peel and finely dice the onion and garlic. Clean, wash, and slice the mushrooms. Sauté the onion and garlic in heated oil until translucent. Add the mushrooms, stir, and then sauté for about 3 minutes. Add the rice and thyme and stir until the rice is translucent. Pour in the meat stock and bring to a boil. Cover and let the rice swell, stirring occasionally. When the rice is cooked, stir in the cream and parsley, and finally, stir in the Parmesan cheese. Season the risotto with salt and pepper and serve immediately. For 4 servings, one serving has 200 kcal.