Curried Risotto with Stuffed Mushrooms
Equipment
- large pan
- baking sheet
- stirring spoon
Ingredients
- 4 tablespoons oil
- 1 finely chopped onion divided
- ½ tablespoon curry powder
- 1 vegetable bouillon cube
- 400 g Arborio rice
- 100 ml white wine
- 12 large mushrooms stems removed
- 60 g softened butter
- 4 finely chopped sprigs of parsley
- Leaves from 3 sprigs of thyme
- 2 tablespoons finely chopped almond flakes
- Salt and pepper to taste
- Butter for greasing
Instructions
- Preheat the oven to 180°C (350°F).
- In a large pan, heat 2 tablespoons of oil over medium heat.
- Sauté half of the chopped onion with the curry powder and vegetable bouillon cube for about 2 minutes.
- Add the Arborio rice to the pan and cook until translucent.
- Pour in the white wine and continue cooking the risotto until the rice is tender, following the package instructions for the liquid amount needed.
- In another pan, heat the remaining oil and sauté the remaining chopped onion and the finely chopped mushroom stems for 3 minutes.
- Season with salt and pepper.
- Fill the mushroom caps with the onion and mushroom mixture.
- In a bowl, mix the softened butter with chopped parsley, thyme leaves, chopped almond flakes, and salt and pepper.
- Place a small amount of the herb butter on top of each stuffed mushroom.
- Arrange the stuffed mushrooms on a greased baking sheet and bake in the preheated oven for 10 minutes until cooked through.
- Serve the risotto on plates and place the baked stuffed mushrooms around it.
- Optionally, serve with grated cheese and broccoli on the side.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this flavorful Curried Risotto with Stuffed Mushrooms with a crisp, dry white wine such as Pinot Grigio or a light-bodied Chardonnay to balance the richness of the dish.Nutritional Information
Calories: 580 kcal | Carbohydrates: 63 g | Protein: 8 g | Fat: 32 g | Fiber: 3 g | Sugar: 3 g