Mushroom Risotto with Sun Wheat
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time25 minutes mins
Servings: 2 people
- 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: 100g | Calories: 51kcal | Carbohydrates: 0.2g | Protein: 4.8g | Fat: 3.4g