Mushroom Risotto – Cholesterol

Rating: 5.00 / 5.00 (2 Votes)

Total time: 45 min

Servings: 2.0 (servings)



Have fun preparing this mushroom dish!

A typical Italian risotto is made with white medium grain rice, but if you are looking for healthy fiber, use round grain brown rice.

Soak the mange tout mushrooms in a little warm water. Grate and chop the mushrooms, shiitake mushrooms and oyster mushrooms. Remove the peel from the onion and garlic and cut them into small cubes.

Heat half of the oil in a saucepan and sauté the onion and garlic until translucent. Add all the prepared mushrooms, season with salt and pepper and sauté for a few minutes over medium heat, then remove repeatedly.

Heat the remaining oil in the saucepan, stir in the long grain rice thoroughly. Gradually pour in the clear soup and allow the long grain rice to swell at a low temperature with the lid closed.

Chop the parsley and add to the rice with the mushrooms and the Parmesan cheese.

Speciality from Italy!

Dietary fiber : 11g

Cholesterol : 3, 5mg

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