Low-carb lasagna
Step 1/6
Start by doing a vegetable broth. To reduce the time I use the vegetable stock cubes and for more flavour I add some mushrooms in it.
Step 2/6
Once the broth is ready, start with the risotto.
Step 3/6
Clean and cut the mushrooms. In a skillet add the finely chopped shallot and two tablespoon of extra virgin olive oil and cook for around 1 minute. Add the mushrooms and stir for another minute then add the rice and stir well. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed.
Step 4/6
Start adding a little bit of the broth to the rice, and stir until the broth is absorbed. Continue adding broth just a soup ladle at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Step 5/6
Remove from heat and add the butter and grated pecorino romano cheese, salt & pepper to taste and garnish with fresh marjoram.
Step 6/6
It is simply delicious!
in Berlin