Summary

Ingredients

• 1 onion (s)
• 2 cloves garlic)
• 250 g mushrooms, brown
• 3 tablespoon oil, neutral
• 200 g risotto rice or short rain rice
• Salt and pepper, black
• 1 sprig thyme
• 600 ml meat broth
• 4 tablespoon whipped cream
• 2 tablespoon parsley, fresh, chopped
• 2 tablespoon parmesan, grated

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Instructions

1. Suitable as a starter or side dish for up to 4 people, as a main course for 2.
2. Peel onion and garlic and chop finely. Clean, wash and slice the mushrooms.
3. Sweat the onion and garlic in heated oil until translucent. Add the mushrooms and stir. Sweat for about 3 minutes. Add rice and thyme and stir until the rice is translucent.
4. Pour in the meat stock and bring to the boil once. Cover and let the rice soak, stirring occasionally. When the rice is done, mix in the cream and parsley and finally stir in the parmesan. Season with salt and pepper and serve immediately.