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Mushroom Risotto

30 min


4 persons




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Mushroom risotto recipe served in a soup plate on a round fiber place mat


  • 300 g rice
  • 500 g mushrooms
  • 500 ml broth
  • 500 ml Borges Natura walnut rice drink
  • 30 g Parmesan cheese
  • Borges extra virgin olive oil
  • One medium onion
  • A tablespoon of butter
  • 2 garlic cloves

Step by step

  1. Step 1

    In a deep frying pan, fry the onion with the extra virgin olive oil until it is poached, add the finely chopped garlic and then the mushrooms, well cleaned and cut into slices. Fry everything for a few minutes and then add the rice. Stir to integrate the flavors. Season with salt and pepper.

  2. Step 2

    Add the broth and the vegetable drink (both hot) to the rice, over medium-low heat, stirring constantly. It has to be incorporated slowly and stir so that the rice releases the starch. The process should last about 15 minutes, which is the time it takes for the rice to cook.

  3. Step 3

    When it is ready, add a teaspoon of butter and the Parmesan cheese. Stir everything together and serve with a sprinkling of Parmesan.

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