Mushroom Risotto with Sun Wheat

5 from 2 votes
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dinner
Cuisine European
Servings 2 people
Calories 51 kcal


  • 1 piece Onion
  • 1 piece Clove of garlic
  • 200 g Mushrooms
  • 1 piece Tomato
  • 0,5 handful Parsley leaves
  • 30 g Parmesan
  • 30 g Butter
  • Salt and pepper to taste
  • 1 pack Uncle Ben’s Sun Wheat Olive Oil
  • 200 ml Vegetable broth


  • Peel and dice the onion and garlic. Wash and slice the mushrooms. Wash the tomato, remove the stalk and dice. Roughly chop the parsley and finely grate the Parmesan.
  • Heat the butter in a saucepan and fry the mushrooms, onions and garlic vigorously. Season everything with salt and pepper and then add the Uncle Ben’s sun wheat olive oil.
  • Then deglaze with the broth and cook everything for about 10 minutes over medium heat. At the end of the cooking time, add the Parmesan, diced tomatoes and parsley and stir in vigorously. The risotto should now have a creamy consistency.
  • Tip 4: A small burrata or mozzarella goes well with this.


Serving: 100gCalories: 51kcalCarbohydrates: 0.2gProtein: 4.8gFat: 3.4g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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