Chanterelle risotto

easy
author: Gabriela Wärter
ingredients
100g risotto rice
2 tablespoons of olive oil
50ml white wine
250ml heißen vegetable broth oder Wasser
100g Chanterelle
30g onions
30g butter
1g salt
1 pinch pepper
1 teaspoon thyme
1 twig parsley
20g Parmesan
equipment
cutting board
wooden spoon
pan
pot
slotted spatula
kitchen knife
nutritional information
100g
1 serving
energy
412 kJ
3116 kJ
98 kcal
744 kcal
fat
6.9 g
52 g
saturated_fat
3.1 g
23 g
carbs
5.6 g
42 g
sugars
1.3 g
9.8 g
protein
2.4 g
18 g
salt
0.2 g
1.5 g

Chanterelle risotto

description & times
A wonderful italian rice dish with fried mushrooms.
instructions
cut the chanterelle
Cut the mushrooms and the onions
add wine
Heat oil in a pot, fry the rice fr two minutes, add the wine.
add the soup
Add the soup, stir the rice.
fry the mushrooms
Heat oil in a pan, fra the onions and the musprooms, season with salt, pepper and thyme.
add the mushrooms
Add the mushrooms, the herbs to the rice.
Chanterelle risotto
Serve the Chanterelle risotto sprinkled with parmesan.
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