Mushroom and parmesan risotto

Lépés 1 /9

*Prepare the ingredients.

• 75g *Mushroom mix
• 2kan. *Olive oil
• 0.5 *Onion
• 160g *Risotto rice
• 6cl *White wine
• 90cl *Vegetable stock
• 20g *Soft butter
• 20g *Parmesan cheese
• *Salt and pepper
• 0.5kan. *Parsley

Lépés 2 /9

*Fit the paddle in the bowl.

Lépés 3 /9

*Pour the oil into the bowl.

• 2kan. *Olive oil

Lépés 4 /9

*Add the onions, mushrooms, rice and salt. Fry for 4 mins.

• 75g *Mushroom mix
• 0.5 *Onion
• 160g *Risotto rice
• *Salt and pepper

Lépés 5 /9

*Add the white wine and reduce for 1 min.

• 6cl *White wine

Lépés 6 /9

*Add the vegetable stock.

• 90cl *Vegetable stock

Lépés 7 /9

*Risotto cooking.

Lépés 8 /9

*Add the butter and Parmesan and cook for 2 minutes.

• 20g *Soft butter
• 20g *Parmesan cheese

Lépés 9 /9

*Adjust the seasoning and finish with the chopped parsley. Serve hot.

• *Salt and pepper
• 0.5kan. *Parsley