Mushroom Risotto with Parmesan and Parsley

Mushroom Risotto with Parmesan and Parsley : A creamy, deeply flavorful risotto scented with mushrooms and finished with Parmesan. No stirring needed in the Thermomix.

• 4 servings
• Preparation 10 min
• Cooking 25 min
• Total 35 min
• Level easy
• Devices TM7 · TM6 · TM5

Ingredients : mushroom risotto with parmesan

• 300 g arborio rice
• 250 g white mushrooms
• 1 onion
• 30 g butter
• 800 ml vegetable broth
• 60 g grated Parmesan
• 1 tbsp chopped parsley
• 1 tsp salt

Preparation : mushroom risotto with parmesan

1. Chop the onion. 4 secspeed 5
2. Add the butter and sliced mushrooms, then saute. 5 min100°Cspeed 1reverse
3. Add the rice and toast. 2 min100°Cspeed 1reverse
4. Pour in the broth, add the salt and cook. 16 min100°Cspeed 1reverse
5. Add the Parmesan and mix. 20 secspeed 1reverse
6. Sprinkle with parsley and serve immediately.

Storage: 1 day in the refrigerator.

You can make this dish stress free with simple ingredients. Allow about 35 minutes in total. All settings (time, temperature, speed and rotation direction) work on the Thermomix TM5, TM6 and TM7. Follow the steps in order and the result will turn out well. You can also download the recipe as a PDF or copy it to Cookidoo and cook it right away.