Yujiman Mushroom Cream Risotto

Name: Yujiman Mushroom Cream Risotto
Yield: 505 g
Ingredients: seafood oyster sauce 5 g; cheddar cheese slice 20 g; domestic organic oatmeal 40 g; Almond Breeze Unsweetened 300 ml; minced garlic 5 teaspoon; olive oil 5 g; white button mushroom 80 g; onion 50 g

373 kcal

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Ingredients

Main ingredients

seafood oyster sauce 5 g
cheddar cheese slice 20 g
domestic organic oatmeal 40 g
Almond Breeze Unsweetened 300 ml
minced garlic 1 teaspoon
olive oil 5 g
white button mushroom 80 g
onion 50 g

Seasonings/Sauce

No seasonings/sauce have been registered.

Nutrition summary

Carbohydrates 44.02 g 44%

Protein 13.78 g 14%

Fat 18.96 g 42%

Serving size 505g

Cooking steps

1

Clean and thinly slice the onion and mushrooms.
2

Heat extra virgin olive oil in a pan and sauté the onions.
3

Add the mushrooms and sauté together.
4

Pour in fresh cream and season with salt and pepper.
5

Add Arborio rice and stir-fry with the other ingredients.
6

Gradually add hot vegetable stock while stirring so the rice cooks evenly.
7

Once the risotto is tender, add Parmigiano cheese and mix well.
8

Transfer the finished risotto to a bowl and drizzle with a bit of olive oil.

Yujiman Mushroom Cream Risotto

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