Risotto with Mushrooms and Fresh Parmesan

Total time 45 mins
20 mins preparation time
25 mins cooking time

Ingredients

2 portion(s)
100 g
mixed mushrooms (e.g. white and chestnut mushrooms, oyster mushrooms etc.)
1 
shallot
100 g
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
1 pinch
of cinnamon
rapeseed oil
50 g
freshly grated parmesan
Nutritional facts (per portion): 2017 kJ  /  482 kcal
24.8 g Fat
17.5 g Protein
40.1 g Carbohydrates

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.

Step 2

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.

Step 3

Add the cream cheese, maple syrup, Kikkoman naturally brewed soy sauce and sage, stir briefly, then season with cinnamon.

Step 4

Meanwhile, fry the rest of the mushrooms and the red cabbage in a pan with a dash of rapeseed oil, then season with Kikkoman naturally brewed soy sauce.

Step 5

Serve the risotto in dishes, distribute the mushroom and cabbage mixture on top and sprinkle with parmesan.

Recipe-ID: 448

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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, Kikkoman naturally brewed soy sauce and sage, stir briefly, then season with cinnamon.

Meanwhile, fry the rest of the mushrooms and the red cabbage in a pan with a dash of rapeseed oil, then season with Kikkoman naturally brewed soy sauce.

Serve the risotto in dishes, distribute the mushroom and cabbage mixture on top and sprinkle with parmesan.

Let us know what you think

Thank you for your feedback!

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

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