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Mushroom and parmesan risotto

Mushroom and parmesan risotto

Preparation : 15 min Resting : -
Cooking : 45 min Equipment :
Difficulty :
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Serves 4 :
1 g Arborio (risotto) rice
200 g button mushrooms
50 g grated parmesan cheese
400 ml water
1 chicken stock cube
200 ml crème fraîche
Salt & pepper
1Prepare the mushrooms by removing the stalks and rinsing gently. Slice in a food processor.
2Put the rice and mushrooms in the multi-function bowl and combine.
3Add the salt, pepper, chicken stock cube and water.
4Pour 1 litre water into the water tank and place the bowl in a steamer basket. Put the lid on and cook for 45 min at 100°C.
5Stir regularly with a spatula.
6At the last minute, pour in the crème fraîche and add the parmesan. Stir and serve hot.


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