Mushroom Risotto 3

Name: Mushroom Risotto 3
Yield: 602 g
Ingredients: Sangha Mokjang Slow Butter (Unsalted) 8 g; Seoul Milk Tasty Cheese 18 g; Good Milk 80 ml; Brown Rice Mixed Grain 120 g; Boiled Chicken Breast 90 g; Green Onion 20 g; Enoki Mushroom (Fresh) 100 g; Oyster Mushroom (Fresh) 90 g; Pine Mushroom (Fresh) 60 g; Salt 1 serving (1/3 teaspoon); Chicken Stock 10 serving; Minced Garlic 5 teaspoon

545 kcal

#mushroom risotto #risotto #Italian cuisine #mushroom dish #creamy risotto #one-bowl meal #vegetarian dish #Western food #home-cooked meal #wine pairing

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Ingredients

Main ingredients

Sangha Mokjang Slow Butter (Unsalted) 8 g
Seoul Milk Tasty Cheese 18 g
Good Milk 80 ml
Brown Rice Mixed Grain 120 g
Boiled Chicken Breast 90 g
Green Onion 20 g
Enoki Mushroom (Fresh) 100 g
Oyster Mushroom (Fresh) 90 g
Pine Mushroom (Fresh) 60 g

Seasonings/Sauce

Salt 1 serving (1/3 teaspoon)
Chicken Stock 10 serving
Minced Garlic 5 teaspoon

Nutrition summary

Carbohydrates 65.48 g 49%

Protein 42.76 g 32%

Fat 11.05 g 19%

Serving size 602g

Cooking steps

1

Finely chop the onion and garlic
2

Cut the mushrooms into bite-sized pieces
3

Heat olive oil in a pan and sauté onion and garlic
4

Add mushrooms and sauté together
5

Add rice and cook until it becomes translucent
6

Pour in white wine and reduce
7

Add vegetable broth in portions and simmer
8

Season with salt and pepper
9

Mix in butter and Parmesan cheese
10

Plate and serve

Mushroom Risotto 3

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