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Recipe of: © Monsieur Cuisine

Mushroom risotto with parsley

MC plus
6 portions
Easy
Ready in: 0:40 h
Preparation time: 20 min.
Created on: 04.08.2016
Last changes: 15.02.2018
  • 4 sprigs parsley
  • 90 g Parmesan
  • 250 g mixed mushrooms
  • 1 shallot
  • 3 garlic cloves
  • 60 g butter, chilled
  • 400 g risotto rice
  • 1.2 l chicken or vegetable stock
  • 5 sprigs thyme
  • 1 pinch of chilli powder
  • juice of ½ lemon
  • salt
  • pepper

Nutrients

Per portion:

  • calorific value
    2412 kj / 576 kcal
  • protein: 19 g
  • carbohydrates: 82 g
  • fat: 18 g
Instruction
Preparation time
20 min.
Ready in
0:40 h
  1. Wash the parsley, shake dry, then chop in the blender jug for 8 seconds/speed setting 6. Transfer the chopped parsley to another container and set aside. Chop the Parmesan in the blender for 10 seconds/speed setting 10. Empty this into another container. Clean the mushrooms, place in the blender jug and process using the turbo button/1 second, then empty the container again. Clean and dry the blender jug thoroughly.
  2. Peel the shallot and garlic cloves, then process in the blender jug using the turbo button/3 seconds. Add 2 tablespoons of butter and brown using the roast button/2 minutes. Add the risotto rice and brown using the roast button/1 minute. Pour in the hot chicken or vegetable stock, then cook using the reverse button/10 minutes/95 °C/speed setting 1, leaving the filler opening open. Wash the thyme, shake dry, then strip off the leaves. Add the mushrooms, parsley and thyme and cook using the reverse button/8 minutes/95 °C/speed setting 1. Season with chilli powder and lemon juice, add the grated Parmesan and remaining butter, and blend using the reverse button/10 seconds/speed setting 3. Season to taste with salt and pepper, then transfer the risotto to plates and serve immediately.

 

TIP:

If no children are eating with you, replace 200 ml of the stock with dry white wine.

 

 

Finished!

Bon appétit with Monsieur Cuisine

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