Name: Wild Mushroom Risotto with Gooseberry Reduction
Prep time: 45 min
Total time: 45 min
Yield: 1
Ingredients: 200 g arborio rice; 150 g wild mushroom; 500 ml vegetable broth; 1 item onion; 2 clove garlic; 50 g parmesan cheese; 2 tbsp olive oil; 200 g gooseberries; 20 g butter; 1 tsp salt; 1 tsp black pepper

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Wild Mushroom Risotto with Gooseberry Reduction

Wild Mushroom Risotto with Gooseberry Reduction

A creamy risotto infused with the earthy flavors of wild mushrooms, complemented by a tangy gooseberry reduction.

To provide a balanced meal rich in carbohydrates and protein, supporting muscle recovery and energy replenishment after a day of cycle training.

Ingredients:

200
g
arborio rice
150
g
wild mushroom
500
ml
vegetable broth
1
item
onion
2
clove
garlic
50
g
parmesan cheese
2
tbsp
olive oil
200
g
gooseberries
20
g
butter
1
tsp
salt
1
tsp
black pepper

Preparation Time: 45 minutes

Instructions:

Heat olive oil in a pan over medium heat. Add chopped onion and garlic, sauté until translucent.
Add wild mushrooms and cook until they release their moisture and become golden brown.
Stir in arborio rice and cook for 2 minutes until the rice is well-coated with oil.
Gradually add vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.
In a separate saucepan, simmer gooseberries with a splash of water until they break down. Strain to make a reduction.
Once the rice is creamy and al dente, stir in butter and parmesan cheese. Season with salt and black pepper.
Serve the risotto hot with a drizzle of gooseberry reduction on top.

Nutrition	Per Serving 1168 g	Per 100g
Energy	860 kcal	74 kcal
Protein	20 g	1.7 g
Fibre	8 g	0.7 g
Salt	2 g	0.2 g
Sugar	10 g	0.9 g
Carbohydrates	120 g	10.3 g
Fat	35 g	3.0 g

200
g
arborio rice
150
g
wild mushroom
500
ml
vegetable broth
1
item
onion
2
clove
garlic
50
g
parmesan cheese
2
tbsp
olive oil
200
g
gooseberries
20
g
butter
1
tsp
salt
1
tsp
black pepper

Heat olive oil in a pan over medium heat. Add chopped onion and garlic, sauté until translucent.

Add wild mushrooms and cook until they release their moisture and become golden brown.

Stir in arborio rice and cook for 2 minutes until the rice is well-coated with oil.

Gradually add vegetable broth, one ladle at a time, stirring continuously until the liquid is absorbed before adding more.

In a separate saucepan, simmer gooseberries with a splash of water until they break down. Strain to make a reduction.

Once the rice is creamy and al dente, stir in butter and parmesan cheese. Season with salt and black pepper.

Serve the risotto hot with a drizzle of gooseberry reduction on top.

Wild Mushroom Risotto with Gooseberry Reduction Wild Mushroom Risotto with Gooseberry Reduction

Ingredients:

Preparation Time: 45 minutes

Instructions:

Wild Mushroom Risotto with Gooseberry Reduction

Wild Mushroom Risotto with Gooseberry Reduction