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Mushroom Risotto

Easy, light, vegetarian lunch or dinner. When serving, sprinkle risotto with grated cheese.

 

No. of servings: 4

Ready in: 40 min.

    

Cook: 

Rating: 

 

Categories:   

 

 
 
Carrots150g
Ground black pepper½teaspoon
Milled rice300g
Mushrooms500g
Olive oil30ml
Onion150g
Salt1teaspoon
Water350ml

1. 

onion 5.25 oz (150 g)  olive oil 30 ml

Peel onion, chop it finely and cook in oil.

2. 

carrots 5.25 oz (150 g)

Peel carrot, wash it and grate. Add it to onion and cook.

3. 

mushrooms 1.1 lb (500 g)

Wash mushrooms, cut them, add to onion with carrot and cook everything together for 5 minutes.

4. 

milled rice 10.5 oz (300 g)  salt 1 tsp  ground black pepper ½ tsp

Pour in washed, drained rice, add salt and ground black peper.

5. 

water 350 ml

Pour over with boiling water and stir.

6. 

Braise covered while stirring occasionally for about 25 minutes. Pour in more water if needed.

Bon appetit!

 

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