If you love risotto and want to try a version with elements of Mexican cuisine, you have to prepare this recipe that is delicious and simple to make but full of flavor.
Place the butter, onion, and garlic in a pan until lightly browned.
Add the mushrooms until cooked.
Add the rice, 2 tablespoons of epazote, salt, pepper, and white wine, and cook over medium heat, stirring constantly. As the liquid evaporates, add the chicken broth until the rice is cooked.
Add the grated cheese and finally the cream, stirring constantly to keep it creamy and prevent it from sticking.
Serve with the reserved epazote as decoration.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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