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Mushroom and Onion Risotto-style with Onsen Egg

Costo $5, ahorrar $10

Fuente: Recommended by CookPal

  • 10 Min
  • 1 Porciones
  • $5

INGREDIENTES

  • Base

    • 🍚 100g cooked rice
    • 🥓 2 slices bacon
    • 🧅 1/4 onion, chopped (50g)
    • 🍄 50g shimeji mushrooms
    • 1 tsp salad oil

  • Seasoning

    • 🥛 100cc milk
    • 💧 50cc water
    • 🧂 1/4 tsp salt

  • Toppings

    • 🥚 1 onsen egg
    • 🧀 1/2 tbsp grated cheese
    • Pinch of black pepper

PASOS

1

Chop the onion into coarse pieces and trim the root of the shimeji mushrooms, cutting them into 1cm pieces.

2

Cut the bacon into 1cm squares.

3

Heat salad oil in a frying pan over medium heat. Add bacon, onion, and shimeji mushrooms, and sauté until the ingredients are coated in oil. Add rice and the seasoning mixture (milk, water, salt), stir, and bring to a boil. Cover and simmer on low heat for 3 minutes.

4

Serve in a dish, top with the onsen egg, sprinkle grated cheese and black pepper.

NUTRIENTES

Por 1 porción

🔥

450

Calorías

  • 15g
    Proteína
  • 40g
    Carbohidratos
  • 20g
    Grasas

💡 Consejos

Use pre-cooked rice to save time.Adjust seasoning to taste, adding more salt or pepper if needed.For a vegetarian version, replace bacon with tofu or mushrooms.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.