Creamy Mushroom Risotto with Roasted Walnuts
Main course
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Cook Time
50 min
Servings
4
Difficulty
Medium
Prep Time
30 Min
Description
This creamy mushroom risotto is an absolute highlight for cozy autumn evenings! I always like to make it because it is so easy to prepare and tastes incredibly delicious. The combination of different types of mushrooms, creamy risotto rice and the crunchy walnut topping is simply unbeatable. The Parmesan provides a nice spice and the roasted walnuts give the dish that certain something. Perfect as a main course for a festive meal or just when you want to treat yourself to something special. A vegetarian dish that is guaranteed to please everyone!
Ingredients (14 ingredients)
-
2 piece Shallots
-
1 clove Garlic
-
300 g Button mushrooms
-
200 g Mushrooms
-
2 tbsp Butter
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400 g Risotto rice
-
200 ml dry White wine
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4 tsp Vegetable Bouillon vegan
-
100 g Walnut kernels
-
2 tbsp Sunflower oil
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to taste Salt
-
to taste Pepper
-
1 tsp Sweet paprika powder
-
50 g Parmesan
Preparation (9 steps)
Chop shallots and garlic
Put 2 shallots and 1 clove of garlic in the mixing bowl and chop for 3 sec./speed 5. Use the spatula to push everything down from the edge.
Sauté shallots and garlic
Add 2 tbsp butter and sauté for 3 min./120°C/speed 1.
Sauté rice and mushrooms
Add 300 g diced button mushrooms and 400 g risotto rice and sauté for 3 min./120°C/speed 1 reverse.
Deglaze with white wine
Add 200 ml dry white wine and simmer for 1 min./100°C/speed 1 reverse without the measuring cup.
Cook risotto
Add 4 tsp vegetable bouillon and 1 liter boiling water to the mixing bowl. Cook for 20 min./100°C/speed 1 reverse without the measuring cup. Use the spatula to occasionally loosen the rice from the bottom.
Chop walnuts
Put 100 g walnut kernels in the mixing bowl and chop for 3 sec./speed 5. Transfer and set aside.
Sauté mushrooms
Put 2 tbsp sunflower oil and 200 g mixed sliced mushrooms in the mixing bowl and sauté for 5 min./Varoma/speed 1 without the measuring cup. Season with salt, pepper and 1 tsp sweet paprika powder.
Stir in Parmesan
Put 50 g Parmesan in the mixing bowl and chop for 10 sec./speed 10. Add half of the sautéed mushrooms and the grated Parmesan to the risotto and stir in for 1 min./speed 2 reverse.
Serve
Arrange the risotto on plates and sprinkle with the remaining mushrooms and chopped walnuts.
Finished cooking? Great! 🎉
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Created by
Marie Braun
1
Rezept
0
Kochbücher
Allergens
- Milk
- Nuts
- Sulphur dioxide and Sulphites
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