Intermediate
30min
1 serving
ingredients
100
g
risotto rice
1
tablespoon of
olive oil
50
ml
white wine
250
ml
vegetable broth
80
g
Chanterelle
30
g
onions
30
g
butter
1
g
salt
1
pinch
pepper
1
teaspoon
thyme
1
twig
parsley
20
g
Parmesan
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