For the mushroom risotto, put the soup, white wine, salt and rice in a steamer basket and cook at 100 °C for about 16 minutes.
Cut the onion into thin rings and the mushrooms into slices. Roast them in fat in a large pan.
Mix the roasted ingredients and the whipped cream with the pre-cooked rice. Cook for another 4 minutes until done.
Sprinkle parsley and Parmesan over the finished mushroom risotto and season with pepper.
Preparation Tip:
The mushrooms can be replaced with green asparagus.
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