Creamy Mushroom Risotto
This mushroom risotto is truly creamy and delicious. It's a quick recipe for a weekday lunch or dinner, also suitable for vegetarians.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at jernejkitchen.com.
Cooking tools:
- Ladle
- Fine-mesh sieve
- Colander
- Grater
- Chef's knife
- Cutting board
- Mixing bowl
- Saute pan
- Pot
- Wooden spoon
- Stove
- Plate
Ingredients
- 1 Vegetable bouillon cube
- 1 sprig of parsley
- 2 tbsp Dried mushrooms
- 2 bay leaves
- 6 cherry tomatoes
- 1 Litre (4 cups) water or vegetable broth
- 600 g (1.3 pounds) mixed fresh or frozen wild mushrooms
- 2 tbsp olive oil
- 1 onion
- 2 garlic cloves
- 1 tbsp chopped parsley
- 350 g (20.5 oz) arborio rice
- 30 g (2 tbsp) unsalted butter
- 60 g (3/4 cup) freshly grated Parmesan cheese
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