Creamy Mushroom Risotto



Chop the shallot. Brush the mushrooms clean and cut them into slices.

Make a stock of 500 ml boiling water and the Spice Blend – Spring Risotto .

Heat 1 tbsp olive oil in a large frying pan and fry the shallot. Add the risotto, fry briefly and then slowly add the stock, in parts, until the risotto is almost cooked and the moisture has almost completely absorbed.

Heat another pan with butter and crush the cloves of garlic. Fry the mushrooms for a few minutes until they are cooked. Set aside the pan with fried mushrooms.

When the risotto is almost done, add the cooking cream and grated Parmesan cheese. Stir well into the risotto and finally mix in the fried mushrooms. Serve the risotto to taste with fresh parsley and extra Parmesan cheese.

Variation tip:
Stir a little blue cheese, such as gorgonzola, into the risotto for extra flavour.
You can easily add extra vegetables to the risotto. Consider peas, spinach or courgette.