Risotto with Mushrooms – Smart

Ingredients

• 150 g mixed mushrooms (e.g., champignons, oyster mushrooms, chanterelles)
• 2 onions
• 2 cloves garlic
• 450 ml Classic vegetable broth
• 2 tbsp olive oil
• 120 g Risotto rice
• 100 ml White wine
• 0.5 lemon
• 20 g Parmesan (1 piece)
• 2 stems sage
• Salt
• Pepper
• 1 tbsp cream cheese (13% fat)

Instructions

1. 1.

   Clean the mushrooms with a brush or paper towel. Trim the ends. Slice or roughly chop the mushrooms.

2. 2.

   Peel the onions and garlic and finely chop them.

3. 3.

   Bring the broth to a boil and keep warm.

4. 4.

   Heat 1 tbsp of oil in a pot and sauté 2/3 of the onions and garlic until translucent over medium heat.

5. 5.

   Add the rice and sauté for 1 minute.

6. 6.

   Deglaze the rice with white wine and simmer with stirring over medium heat.

7. 7.

   Cover the rice with about 150 ml of broth and cook al dente over medium heat with frequent stirring for 20 minutes. Gradually add the remaining broth.

8. 8.

   After 15 minutes, heat the remaining oil in a non-stick pan. Fry the mushrooms thoroughly on all sides in the hot fat. Add the remaining onions and garlic and fry for 3-4 minutes over medium heat. Squeeze half a lemon. Grate the Parmesan finely.

9. 9.

   Wash the sage, shake dry, pluck the leaves and roughly chop them. Add to the mushrooms and season everything with salt, pepper and a little lemon juice.

10. 10.

    Stir half of the mushrooms into the rice. Keep the remaining mushrooms warm.

11. 11.

    Stir in the cream cheese and Parmesan into the rice, season with salt and pepper and serve on plates. Distribute the remaining mushrooms over the rice.