Festive Risotto with Mushrooms and Fresh Parmesan Chips

Total time45 mins

20 minspreparation time

25 minscooking time

Ingredients

2 portion(s)

100 g

mixed mushrooms (e.g. white and chestnut mushrooms, oyster mushrooms etc.)

shallot

100 g

red cabbage

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

1 pinch

of cinnamon

rape seed oil

50 g

freshly grated parmesan

Nutritional facts (per portion):2017 kJ / 482 kcal

24.8 gFat

17.5 gProtein

40.1 gCarbohydrates

Preparation

Step 1

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.

Step 2

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.

Recipe-ID: 448

Recipe as PDF

Download PDF

Share with friends

Let us know what you think

Click on the number of stars you want to give: the more the better!