Mushroom risotto with rocket, tomatoes and parmesan

Name: Mushroom risotto with rocket, tomatoes and parmesan
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 100 g Oyster mushrooms; 150 g Mushrooms; 3 Shallots; 1 Garlic clove; 2 TABLESPOONS Olive oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 300 g Risotto rice; 1/8 l dry white wine; 3/4 l Vegetable broth (instant); 100 g cherry tomatoes; 100 g Rocket; 50 g Parmesan cheese; 8 discs Parma ham; 7-10 Tbsp Parmesan curls

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

100 g Oyster mushrooms
150 g Mushrooms
3 Shallots
1 Garlic clove
2 TABLESPOONS Olive oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
300 g Risotto rice
1/8 l dry white wine
3/4 l Vegetable broth (instant)
100 g cherry tomatoes
100 g Rocket
50 g Parmesan cheese
8 discs Parma ham
7-10 Tbsp Parmesan curls

Directions

1
Clean the mushrooms and possibly cut them smaller. Peel shallots and garlic and dice finely. Heat the oil in a pot and fry the shallots and garlic until transparent. Add the mushrooms and fry briefly.
2
Season with salt and pepper. Take out and put aside. Steam the rice briefly in the frying fat. Add wine and let it boil down at low heat. Then gradually pour on the stock and let it boil down.
3
Allow the rice to soak for a total of 20-25 minutes. Wash and clean the rocket and tomatoes. Halve the tomatoes, pluck the rocket a little smaller if necessary. Add mushrooms and tomatoes to the risotto 5 minutes before the end of the cooking time, season with salt and pepper.
4
Grate the parmesan and stir into the risotto. Arrange the risotto on plates, add rocket and curls of Parmesan cheese. Serve with Parma ham.