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Mushroom Risotto

    

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

Cook

No. of servings

4

Ready in

40 min.

Difficulty

medium

 

 

carrots5.25oz150grams
ground black pepper0.5tsp½teaspoon
milled rice10.5oz300grams
mushrooms1.1lb500grams
olive oil2tbsp30milliliters
onion5.25oz150grams
salt1tsp1teaspoon
water1.5cup350milliliters

1. 

onion 5.25 oz (150 g)  olive oil 2 tbsp (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 0.5 tsp

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

5. 

water 1.5 cup (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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