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Risotto with mushrooms

    

A delicious creamy risotto.

Cook

No. of servings

2

Ready in

40 min.

Difficulty

low

 

Categories:    

 

dried mushrooms0.25oz10grams
ground black pepper0ozgram
leek5.25oz150grams
olive oil1tbsp1tablespoon
red pepper3.5oz100grams
rice7.75oz220grams
sesame oil1tbsp1tablespoon
unsalted butter1.75oz50grams
vegetable salt0.5tsp½teaspoon
water2.1cup500milliliters
water-

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!

 

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