Home Rezepte Champignon-Risotto

Champignon-Risotto

Zutaten für 4 Personen

250 g Champignons frisch
1 große(r) Frühlingszwiebel
1 EL Butter
150 g Risotto-Reis
60 ml Weißwein trocken
300 ml Brühe Instant
50 ml Sahne
2 EL geriebener Parmesankäse

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1

Fertig

Die Pilze und die Frühlingszwiebel zerteilen und beides in Butter anschwitzen. Risotto-Reis darin glasig dünsten, Brühe und Weißwein angießen. Unter Rühren etwa 20 Minuten garen. Kurz vor Ende der Garzeit Sahne, geriebenen Parmesan, Salz und Pfeffer unterrühren.

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