Spicy mushroom risotto

Name: Spicy mushroom risotto
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 200 g Mushrooms; 3 TABLESPOONS Oil (e.g. olive oil); 2 medium-sized onions; 1 (approx. 500 g) bunch of greens; 250 g Rice (e.g. risotto or brown rice); 3/4 l Vegetable broth; 2 TABLESPOONS butter/margarine; 7-10 Tbsp salt, white pepper

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

200 g Mushrooms
3 TABLESPOONS Oil (e.g. olive oil)
2 medium-sized onions
1 (approx. 500 g) bunch of greens
250 g Rice (e.g. risotto or brown rice)
3/4 l Vegetable broth
2 TABLESPOONS butter/margarine
7-10 Tbsp salt, white pepper

Directions

1
Clean, wash and slice the mushrooms. Heat 1 tablespoon of oil in a wide saucepan. Fry the mushrooms in it until golden brown, remove
2
Peel and finely dice the onions. Clean, wash and cut the soup greens into cubes or rings. Heat 2 tbsp. oil in the mushroom oil. Sauté the onions and vegetables in it while stirring until golden brown. Add rice and also fry with
3
Gradually pour in the stock, bring to the boil. Cover the rice and cook over low heat for 20-30 minutes
4
Cut off some shavings from the Parmesan and grate the rest. Loosely fold the grated cheese, fat and fried mushrooms into the rice. Season to taste with salt and pepper. Sprinkle with Parmesan shavings
5
Drink: cool country wine