Main course · Italian
Mushroom Risotto, budget version
1 h 106 servingsEasy
🔀 Several ways to make it
Budget
Same risotto, half the price. Canned mushrooms, whatever grated cheese you have, stock cube. No mascarpone, no cream, no stress. Tastes great and costs almost nothing.
Equipment needed
- Saucepan
- Wooden spoon
- Knife
- Cutting board
Allergens
Milk
Nutrition facts
- Calories
- 198 kcal
- Protein
- 7 g
- Carbs
- 28 g
- Fat
- 7 g
- Fibre
- 0.8 g
- Sodium
- 420 mg
Method
- 1Heat the olive oil over medium heat. Sauté the chopped onion and garlic for 2 minutes. Add the rice and stir for 1 minute to coat.💡 The whyThat minute of toasting gives the rice a shell that lets it absorb stock without falling apart.
- 2Pour in the hot stock in 3 or 4 additions, stirring constantly until absorbed each time. Repeat for 20 minutes until the rice is cooked. Add the mushrooms and stir.💡 The whyHot stock only. Cold liquid breaks the cooking and makes the rice stick.