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