Red Wine Risotto With Mushrooms
Light lemon risotto made with ease in your thermomix.
Recipe Summary Red Wine Risotto With Mushrooms
A creamy risotto with mushrooms, parsley, and red wine. Top each serving with Parmesan cheese.Ingredients | Risotto Vegan Thermomix3 ½ cups chicken broth3 tablespoons unsalted butter1 small onion, finely chopped3 cloves garlic, minced1 cup Arborio rice½ cup dry red wine1 (8 ounce) package sliced cremini mushrooms½ cup grated Parmesan cheese⅓ cup grated mozzarella cheese¼ cup chopped fresh parsleysalt and ground black pepper to tasteDirectionsBring broth to a simmer in a saucepan over medium-high heat. Cover saucepan and keep broth warm over low heat.Melt butter in a heavy large saucepan over medium heat; cook and stir onion until softened, about 8 minutes. Add garlic to onion and cook until fragrant, about 30 seconds. Stir rice into onion mixture and cook until fragrant and slightly toasted, about 2 minutes. Add wine to rice mixture and stir for 1 minute.Pour 3/4 cup hot broth into rice mixture; cook and stir constantly until absorbed, about 6 minutes. Add 3/4 cup more hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 6 minutes. Add 3/4 cup hot broth; cook and stir for 3 minutes. Add the remaining 1/2 cup hot broth and mushrooms; cook and stir for 5 minutes.Stir Parmesan cheese, mozzarella cheese, parsley, salt, and pepper into risotto; cook and stir until cheeses are melted, about 30 seconds.Info | Risotto Vegan Thermomixprep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
4
Yield:
4 servings
TAG : Red Wine Risotto With MushroomsWorld Cuisine Recipes, European, Italian,
