Swiss Mushroom Risotto
Swiss Mushroom Risotto is a classic dish from Swiss cuisine that combines creamy risotto with earthy mushrooms for a comforting and satisfying meal.
Ingredients
- 1 1/2 cups Arborio rice
- 4 cups vegetable broth
- 1 cup white wine
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 8 oz mushrooms, sliced
- 1/2 cup grated Parmesan cheese
- 2 tbsp butter
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat the vegetable broth over medium heat.
- In a separate pan, heat the olive oil and sauté the onions and garlic until softened.
- Add the Arborio rice to the pan and stir to coat the rice with the oil.
- Pour in the white wine and cook until the liquid is absorbed.
- Gradually add the warm vegetable broth, 1/2 cup at a time, stirring constantly and allowing the liquid to be absorbed before adding more.
- In another pan, sauté the mushrooms in butter until golden brown.
- Once the risotto is creamy and the rice is tender, stir in the sautéed mushrooms and Parmesan cheese.
- Season with salt and pepper to taste.
- Serve the Swiss Mushroom Risotto hot, garnished with additional Parmesan cheese if desired.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 30 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Carbohydrates
- 45g
- Protein
- 8g
- Fat
- 15g
Supplies
Large pot Pan
Tools
Wooden spoon Chef's knife Cutting board
Serving suggestions
Serve the Swiss Mushroom Risotto with a side of steamed vegetables and a crisp green salad.
Tips & tricks
For extra flavor, you can add a splash of truffle oil to the risotto before serving.
Cost
$15