John Myers
Ingredients for 2 servings:
- 200 g king oyster mushrooms
- 100 g onion(s)
- 1 clove(s) garlic
- 100 g chard
- 125 g risotto rice
- 125 ml white wine
- 50 g Parmesan
- 400 ml vegetable stock
- 225 g shrimp(s)
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour
simple yet sophisticated
Finely dice the onions and garlic, then fry the onions over medium heat until translucent, add the rice and continue frying. Then briefly fry the garlic over low heat. Deglaze everything with the white wine. Simmer over low heat for about 25 to 30 minutes, gradually adding the stock in small sips. The risotto must be stirred every few minutes, otherwise it will burn very quickly. Just before the risotto is cooked, add the cleaned and roughly diced king oyster mushrooms, the thinly sliced chard, and the raw shrimp. If the shrimp are already precooked, i.e. no longer gray but pink, add them a little later. Cook for 5-10 minutes; the mushrooms and chard should not become too soft. Finally, add the Parmesan cheese, preferably freshly shaved. If you like, you can add a small knob of butter, but this is not included in the stated calories.
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