Risotto with mushrooms
; void(0);){kind=small}
451A delicious creamy risotto.
recipe,photo-recipe,dried mushrooms,leek,red pepper,rice,Risotto,Seasonal recipes,Gluten-Free
Risotto
Ingredients
Ingredients
| dried mushrooms | 0.25 13 | oz kcal | 10 | grams | |
| ground black pepper | 0 ?? | oz kcal | 0 | gram | |
| leek | 5.25 69 | oz kcal | 150 | grams | |
| olive oil | 1 132 | tbsp kcal | 1 | tablespoon | |
| red pepper | 3.5 29 | oz kcal | 100 | grams | |
| rice | 7.75 757 | oz kcal | 220 | grams | |
| sesame oil | 1 133 | tbsp kcal | 1 | tablespoon | |
| unsalted butter | 1.75 367 | oz kcal | 50 | grams | |
| vegetable salt | 0.5 0 | tsp kcal | ½ | teaspoon | |
| water | 2.1 0 | cup kcal | 500 | milliliters | |
| water | 0 ?? | kcal | 0 |
Recipe
1.
dried mushrooms 0.25 oz (10 g) • leek 5.25 oz (150 g) • red pepper 3.5 oz (100 g)
Put the dried mushrooms into water for 10 min. Cut the leek and pepper into small pieces. Feel free to use the top- green part of the leek.
2.
sesame oil 1 tbsp • olive oil 1 tbsp • rice 7.75 oz (220 g) • water 2.1 cup (500 ml)
Put the leek, oil and pepper into the pan and fry for 2 min. on a medium heat. Add rice and fry for couple of minutes. Pour water and after 5 minutes of cooking add mushrooms and water.
3.
ground black pepper • vegetable salt 0.5 tsp • unsalted butter 1.75 oz (50 g) • water
our water if necessary and cook until the rice is ready. Season with pepper and vegetable salt. A few minutes before end, stir a butter to the risotto. It will be deliciously creamy.
Bon appetit!
