Mushroom Risotto

For the mushroom risotto, rinse the amaranth in a sieve. Clean mushrooms and cut into not too small pieces, pluck parsley leaves and chop finely.

Chop the onions and sauté them together with the rice in the olive oil until translucent. Deglaze with white wine and reduce.

Add the amaranth and porcini mushroom powder to the onions, gradually add the vegetable soup and let it boil down, stirring all the time.

After 10 minutes, mix in the mushroom pieces and cook for another 10 minutes. Mix most of the parsley into the finished risotto and season with salt.

Serve the risotto sprinkled with the remaining parsley.

Preparation Tip:

If you do not have porcini powder, use the appropriate amount of dried porcini mushrooms. They should soak in water for at least 1/2 hour and are mixed with the soaking water to the risotto. The mushroom risotto is delicious even without amaranth. But then slightly increase the amount of rice.

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