Mushroom Brown Rice Risotto

What's inside

Ingredients

• Brown arborio rice 80 g
• Button mushrooms 80 g
• Shiitake mushrooms 40 g
• Parmesan 25 g
• Vegetable stock 500 ml
• Garlic 3 cloves
• Black pepper 1/2 tsp

⚠️ Allergens: dairy

How we cook it

The method

1. 1

   Sauté the mushrooms

   ⏱ 6 min

   Brown the mushrooms hard in batches; set aside.

2. 2

   Toast the rice

   ⏱ 3 min

   Sauté garlic, toast the rice a minute in the same pan.

3. 3

   Ladle and stir

   ⏱ 28 min

   Add hot stock one ladle at a time, stirring until creamy.

4. 4

   Finish rich

   ⏱ 2 min

   Fold in mushrooms and parmesan; crack pepper over.