Mushroom Risotto

Name: Mushroom Risotto
Prep time: 10 s
Cook time: 20 s
Total time: 30 s
Yield: 6
Cuisine: Italian
Ingredients: 2 cubes MAGGI® Beef Bouillon; 1 cup Arborio rice; 4 cups water; 1 tablespoon Olive oil; 1 Small Onion finely chopped; 2 Cloves Garlic finely chopped; 200 grams Mushrooms chopped; 1/2 cup parmesan cheese grated; 1 tablespoon Fresh parsley chopped

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Easy

•

30 Min

Ingredients

MAGGI® Beef Bouillon

2 cubes

Egyptian rice

1 cup

water

4 cups

Olive oil

1 tbsp

Onions, finely chopped

1 Small

Garlic, finely chopped

2 Cloves

mushrooms, drained and sliced

200 g

parmesan cheese, grated

0.5 cup

Fresh parsley, chopped

1 tbsp

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Nutritional Information

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Carbohydrates

30.22 g

Energy

189.45 kcal

Fats

4.98 g

Protein

5.8 g

Nutrition Table Footer

Recipe steps

4 min

1 min

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4 min

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In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent. Add t

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4 min

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Add the Arborio rice to the skillet and stir to coat the grains with the oil. Toast the rice for about 2 minutes, stirring constantly.

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4 min

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Begin adding the warm beef broth to the skillet, one ladleful at a time, stirring constantly. Allow each ladleful of broth to be absorbed by the rice before addin

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4 min

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Stir in the grated Parmesan cheese. Mix well until the cheese is melted and incorporated into the risotto, garnished with fresh chopped parsley.

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Mushroom Risotto

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Mushroom Risotto

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