Mushroom Risotto

Easy, light, vegetarian lunch or dinner. When serving, sprinkle risotto with grated cheese.
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Risotto
Ingredients
Ingredients
carrots | 5.25 68 | oz kcal | 150 | grams | |
ground black pepper | 0.5 9 | tsp kcal | ½ | teaspoon | |
milled rice | 10.5 1035 | oz kcal | 300 | grams | |
mushrooms | 1.1 80 | lb kcal | 500 | grams | |
olive oil | 2 264 | tbsp kcal | 30 | milliliters | |
onion | 5.25 66 | oz kcal | 150 | grams | |
salt | 1 0 | tsp kcal | 1 | teaspoon | |
water | 1.5 0 | cup kcal | 350 | milliliters |
Recipe

3.
mushrooms 1.1 lb (500 g)
Wash mushrooms, cut them, add to onion with carrot and cook everything together for 5 minutes.

4.
milled rice 10.5 oz (300 g) • salt 1 tsp • ground black pepper 0.5 tsp
Pour in washed, drained rice, add salt and ground black peper.


6.
Braise covered while stirring occasionally for about 25 minutes. Pour in more water if needed.

Bon appetit!