Healthy mushroom risotto
knife, cutting board, big pot, cooking spoon, mincer
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- cutting board
Chop the spring onions and the mushrooms, and make the vegetable broth ready to use
- 1½ spring onions
- ½ clove garlic
- ½ tsp vegetable oil (for frying)
- big pot
- cooking spoon
Heat the vegetable oil in a big pot. Mince the garlic in the pot. Cook the garlic and spring onions on medium to high heat, for a few seconds.
- 225 g risotto rice
Add the rise to the pot, and cook them for about a minute, but don’t let them turn brown!
- 75 g brown mushrooms
- 75 g porcini mushrooms
- 675 ml vegetable broth
Add the all of the mushrooms and half of the vegetable broth to the pot. Stir untill mixed well, and cook it on medium heat, until almost all the water is gone. Stir occasionally.
When almost all the broth is absorbed, add a little bit more. When that’s absorbed to, add a little bit more. Repeat the process.
When the last broth is added, add also the frozen peas.
The risotto is ready, when the Rice is al-dente, and when the risotto is not to dry or to wet. If you would like it a little more creamy or salty, add some parmesan, but that will make it a bit unhealthier. Enjoy!