Photo: Korea Ministry of Food and Drug Safety

Mushroom Risotto

Name: Mushroom Risotto
Cuisine: South Korea
Ingredients: 70 g rice; 15 g button mushrooms; 2 g minced garlic; 180 g chicken stock; 2 g minced parsley; minced thyme; 1.5 g olive oil; 3 g Parmesan cheese; 1 g butter; salt to taste; black pepper to taste

버섯 리조또

Rice · Boiled

RiceCourse

325kcal · per serving

Not spicySpice

🌱 VegetarianGluten-free

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Recipe

Mushroom Risotto

Not spicyVegetarianGluten-freeContains: dairy

Ingredients Tap an ingredient to check it off

Servings1

rice쌀
70 g
button mushrooms양송이버섯
15 g
minced garlic마늘다진것
2 g
chicken stock닭육수
180 g
minced parsley파슬리다진것
2 g
minced thyme타임다진것
olive oil올리브오일
1.5 g
Parmesan cheese파마산치즈
3 g
butter버터
1 g
salt to taste소금적당량
black pepper to taste후추적당량

Nutrition per serving

325kcal

59gCarbs

8.7gProtein

4.9gFat

125mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Add oil to a pan and stir-fry the minced garlic.
Add the button mushrooms sliced to 2mm thickness, stir-fry, and transfer to a plate.
Add the rice to the pan used for the mushrooms and stir-fry.
Add the chicken stock to the stir-fried rice and cook, stirring well, until the liquid is absorbed.
When the rice is partly cooked, add the stir-fried mushrooms and cook until the rice is fully cooked.
Finish with Parmesan cheese, salt, black pepper, minced thyme, and minced parsley.

💡 TipRisotto uses less oil than fried rice and can include milk and so on, so its nutrition can be enhanced in various ways.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.