Mushroom Risotto
Ingredients
Main ingredients
- Peperoncino 5 g
- Cheddar Cheese 1 servings
- Almond Breeze Unsweetened 1 pack
- Frozen Shrimp 2 portion (3-4 shrimps)
- Minced Garlic 1 teaspoon
- Onion 1 portion (1/2 piece)
- Oatmeal 30 g
Seasonings/Sauce
- Ground Pepper 1 g
- Salt 1 portion (1/3 teaspoon)
- Oyster Sauce 15 portion (2 spoons)
- Olive Oil 10 spoon
Nutrition summary
Carbohydrates
39.15 g
29%
Protein
51.45 g
37%
Fat
20.77 g
34%
Cooking steps
-
1
Clean and thinly slice mushrooms such as button mushrooms.
-
2
Finely chop the onion.
-
3
Heat olive oil in a pan and sauté the onion.
-
4
Add the mushrooms and sauté together.
-
5
Add the rice and stir-fry for another 2-3 minutes.
-
6
Pour in white wine and cook until the alcohol evaporates.
-
7
Gradually add warm vegetable stock or water, stirring until the rice is cooked.
-
8
Season with salt and pepper.
-
9
Add Parmesan cheese and butter, mixing well.
-
10
Serve the finished risotto in a bowl and garnish with parsley.
