Mushroom Risotto

Name: Mushroom Risotto
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
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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30 Min

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Ingredients

Recipe servings:

MAGGI® Beef Bouillon

2 cubes

Short grain rice

1 cup

water

4 cups

Olive oil

1 tbsp

Onions, finely chopped

1 Small

Garlic, finely chopped

2 Cloves

Mushrooms, white, raw

200 g

Parmesan cheese

0.5 cup

Fresh parsley, chopped

1 tbsp

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Nutritional Information

Carbohydrates

30.22 g

Energy

189.45 kcal

Fats

4.98 g

Protein

5.8 g

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 the mushroom and sauté for 5 minutes.

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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 adding the next. Continue this process for about 20–25 minutes, or until the rice is cooked al dente and the risotto has a creamy consistency.

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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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