Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g mushrooms (mini kin oyster mushrooms)
- 100 g wild arlic
- 4 tablespoon olive oil
- 300 g risotto
- 750 ml vegetable stock
- 100 g parmesan cheese
- salt
- pepper
- Chilli, dried
Print Recipe
Pin Recipe Instructions
- Wash the mushrooms and wild garlic and cut into small pieces.
- Heat olive oil in a pan. Sauté the king oyster mushrooms and wild garlic while stirring. Add the risotto rice and simmer for 2-3 minutes while stirring until translucent. Gradually add the boiling hot (otherwise the cooking process will be interrupted) vegetable soup and let the rice simmer over low heat for 15-20 minutes, stirring occasionally.
- Finely grate the parmesan and stir into the risotto. Season with salt, pepper and chilli from the mill and serve.
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