Creamy wild garlic risotto with fried mushrooms & Grüner Veltliner
A creamy wild garlic risotto with roasted mushrooms, perfect for the transitional period between winter and spring. The combination of earthy mushroom flavor, fresh wild garlic and fine Parmesan is ideally complemented by a matching white wine.
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Main course
Cuisine Austrian, German
Servings 2 People
Calories 550 kcal
- 150 g Arborio rice
- 500 ml Vegetable broth
- 1 Covenant Wild garlic
- 150 g Mushrooms
- 50 g Parmesan (grated)
- 100 ml White wine (e.g. Grüner Veltliner)
- 1 Shallot
- 1 EL Butter
- Salt & pepper
- 2 EL Olive oil
1 Finely chop the shallot, slice the mushrooms and roughly chop the wild garlic.
2 Heat the butter in a pan and fry the shallots until translucent. Add the rice and sauté briefly.
3. deglaze with white wine and reduce while stirring.
4 Gradually add the hot vegetable stock, stirring constantly until the rice is creamy (approx. 18-20 minutes).
5 Meanwhile, heat the olive oil in a pan, fry the mushrooms until golden brown, season with salt and pepper.
6 At the end, mix the chopped wild garlic and Parmesan into the risotto.
7 Serve with the mushrooms and enjoy immediately.
Calories: 550kcalCarbohydrates: 70gProtein: 15gFat: 20g
Keyword Grüner Veltliner, Pasta, cereal dishes, Vegetarian, Wild garlic