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Festive Risotto with Mushrooms and Fresh Parmesan Chips

Ingredients for 2 portions

Per portion: 2017 kJ / 482 kcal

  • approx. 100 g mixed mushrooms (e.g. white and chestnut mushrooms, oyster mushrooms etc.)
  • 1 shallot
  • 1/8 red cabbage
  • 2 sage leaves
  • 1 tbsp. butter
  • 80 g risotto rice
  • 100 ml white wine
  • 300 ml vegetable stock
  • 1 tsp. cream cheese
  • 1 tsp. Dijon mustard
  • 1 tbsp. maple syrup
  • 3 tbsp. Kikkoman naturally brewed soy sauce
  • a pinch of cinnamon
  • rape seed oil
  • 50 g freshly grated parmesan


Preparation time: 30 mins

Wash and trim the mushrooms. Dice half of them. Peel the shallot and chop finely. Wash and trim the red cabbage, then cut into very fine strips. Chop the sage finely. Sauté the mushrooms and shallot in a little butter. Wash the risotto rice, add it to the pan and cook until translucent. Add the white wine. Leave to simmer until the white wine evaporates. Then add a little stock and stir continuously at medium heat. Add a little more stock. Repeat several times. The risotto needs to cook for approx. 18 minutes until it is al dente. Add the cream cheese, maple syrup, naturally brewed soy sauce and sage, stir briefly, then season with cinnamon.

In the meantime, fry the rest of the mushrooms and the red cabbage in a pan with a dash of rape seed oil, then season with naturally brewed soy sauce. Serve the risotto in dishes, distribute the mushroom and cabbage mixture on top and sprinkle with parmesan.