Risotto with mushrooms and radicchio

Ingredients for 2 servings:

• 130 g risotto
• 300 g mushrooms, pink
• 100 g radicchio
• 30 g Parmesan, freshly grated
• 2 tbsp butter
• 2 tbsp oil
• 1 garlic clove(s), finely chopped
• 1 medium-sized onion(s), finely diced
• 400 ml vegetable broth, instant, hot, maybe a little more
• 1 tbsp light balsamic vinegar
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Clean the mushrooms with a paper towel and slice them. Heat 1 tablespoon of butter and 2 tablespoons of oil in a large saucepan. Sauté the onion. Add the mushrooms and cook while stirring. Briefly fry the garlic. Add the rice and vinegar and mix well with the vegetables. Add the hot vegetable stock in 4 portions, stirring frequently to prevent sticking. When the liquid is almost absorbed, add the next portion of stock. With the last portion of stock, add the sliced ​​radicchio, add freshly ground pepper to taste, and stir in. When the liquid is almost absorbed, remove the pan from the heat, stir the Parmesan and 1 tablespoon of butter into the risotto, and let it stand for a few minutes. Season the risotto with salt and pepper and serve. Be careful with the salt; the stock and Parmesan are already well-seasoned. For two servings, one serving has 451 kcal.