Main course · Italian
Mushroom Risotto, budget version
fr1 h 106 servingsEasy
Same risotto, half the price. Canned mushrooms, whatever grated cheese you have, stock cube. No mascarpone, no cream, no stress. Tastes great and costs almost nothing.
Equipment needed
- Saucepan
- Wooden spoon
- Knife
- Cutting board
Allergens
Milk
Nutrition facts
- Calories
- 198 kcal
- Protein
- 7 g
- Carbs
- 28 g
- Fat
- 7 g
- Fibre
- 0.8 g
- Sodium
- 420 mg
Method
- 1Heat the olive oil over medium heat. Sauté the chopped onion and garlic for 2 minutes. Add the rice and stir for 1 minute to coat.💡 The whyThat minute of toasting gives the rice a shell that lets it absorb stock without falling apart.
- 2Pour in the hot stock in 3 or 4 additions, stirring constantly until absorbed each time. Repeat for 20 minutes until the rice is cooked. Add the mushrooms and stir.💡 The whyHot stock only. Cold liquid breaks the cooking and makes the rice stick.