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Mushroom Risotto

Ingredients

  • 3 cups of risotto rice
  • 4 cups of mushrooms, diced
  • 6 cups of vegetable broth, warming on the stove
  • 3 tbsp of olive oil
  • 1 clove of garlic, grated
  • pepper

Directions

  1. Cook the oil, garlic and mushrooms on a medium heat in a deep pan for 5 minutes or until the mushrooms are well cooked.
  2. Add the rice and stir continuously until the rice appears translucent.
  3. Begin adding the vegetable broth to the rice.
  4. Add broth until the rice is covered.
  5. Stir continuously; the rice will absorb the broth and you will need to add more.
  6. Repeat this step several times.
  7. The process takes about ten minutes.
  8. Add broth until the rice develops a creamy sticky texture.
  9. Add pepper and salt to taste.

Serves: 5-6 persons

 

 

 

Vegetable Risotto

Ingredients

  • 3 cups of risotto rice
  • 1 cup of mushrooms, diced
  • 1 cup of zucchini, diced
  • 1/2 cup of white onion, diced
  • 1 cup of carrots, diced
  • 6 cups of vegetable broth, warming on the stove
  • 3 tbsp of olive oil
  • 1 clove of garlic, grated
  • pepper and salt

Directions

  1. Cook the oil, garlic, mushrooms, carrots, zucchini and onion on a medium heat in a deep pan for 5 minutes or until the carrots are well cooked.
  2. Add the rice and stir continuously until the rice appears translucent.
  3. Begin adding the vegetable broth to the rice.
  4. Add broth until the rice is covered.
  5. Stir continuously; the rice will absorb the broth and you will need to add more.
  6. Repeat this step several times.
  7. The process takes about ten minutes.
  8. Add broth until the rice develops a creamy sticky texture.
  9. Add pepper and salt to taste.

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