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Recipe

Risotto with Mushrooms and Epazote

15 mins
30 mins
Low
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If you like risotto and want to try a version with elements of Mexican cuisine, you have to prepare this recipe that is delicious and simple to prepare but with a lot of flavor.
Learn more about Guadalupe Quijano

Ingredients

6 portions
  • 1 cup arborio rice
  • 250 grams mixed mushrooms, washed and chopped
  • 125 grams onion, finely chopped
  • 1 garlic, medium tooth
  • 60 milliliters white wine
  • 3 cups chicken soup
  • 2 grams salt
  • 2 grams black pepper, dust
  • 4 tablespoons epazote, finely chopped
  • 20 grams butter
  • 60 grams parmesan cheese, grated
  • 1/2 cups sour cream

Preparation

Place butter, onion and garlic in a pan until lightly browned.
Add the mushrooms until they are cooked.
Add the rice, 2 tablespoons of epazote, salt, pepper and white wine and cook over medium heat without stopping to move. As the liquid dries, add the chicken broth until the rice is cooked.
Add the grated cheese and in the end the cream, move constantly so that it stays creamy and prevent it from sticking.
Serve with the epazote that you reserved as decoration.

PRESENTATION

Garnish with chopped epazote.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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