Ingrediënten
Stappenplan
1 Heat 20 ml olive oil in a skillet over medium heat. Add the chopped yellow onion and sauté for 2-3 minutes. Then, add the sliced mushrooms and chopped parsley. Stir-fry for 5-6 minutes. Remove the mushroom mixture from the pan and set it aside. |
2 Pour the hot water into a deep bowl and add the beef stock cube. Stir until the cube dissolves. |
3 Next, heat 30 ml olive oil in the same skillet over medium heat. Add the chopped yellow onion and sauté for 3-4 minutes. Add the risotto rice, garlic powder, black pepper, and onion powder. Stir well. Add a ladle of hot bouillon to the risotto and stir well. Repeat this process: as soon as the bouillon is almost absorbed, add a new ladle. Continue stirring and adding bouillon for 15-18 minutes, until the rice is creamy and nearly cooked. |
4 Add the mushroom mixture to the risotto and mix well. Then, add the Parmesan cheese and butter, stirring until melted and the risotto has a creamy texture. |
