Mushroom Risotto
Mushroom risotto is a perfect meal for cold winter days! It is fast to make and easy to scale up!
Step-by-step instructions in images
- 3-4 people
- 20 minutes
- 45 minutes
Ingredients
- 250 g risotto rice (e.g. Carnaroli rice)
- vegetable stock
- olive oil
- 1 big onion
- 2-3 garlic cloves
- about 100 mL white wine (optional)
- 300 g mushrooms*
- 200 mL coconut milk
- 2 tbsp soy sauce
- 2 tbsp vinegar (aceto balsamico)
- small bunch of parsley
- pepper, salt
Directions
- In a big pot, heat up some olive oil. Chop the onions and add half of them to the pot. Fry until golden and then add half the finely chopped (or pressed) garlic.
- Add the risotto rice and let it fry for 1-2 minutes with the onion/garlic mixture. Then poor over the white wine as well as the vegetable stock until the rice is covered. Let the rice cook until it is soft. Stir regularly and keep adding vegetable stock if necessary.
- In the mean time, heat up some olive oil in a second pot or pan. Add and fry the other half of the onions and garlic.
- Rinse the mushrooms and cut them into slices. Add these to the second pot and fry them until they are soft.
- Prepare the cream sauce by mixing the coconut milk with the soy sauce and vinegar.
- Once the rice is soft, add the cooked mushrooms and cream sauce.
- Season with finely chopped parsley, a lot of pepper and salt to your likening.
Notes
- *For a stronger mushroom taste, dried bolete mushrooms (de: Steinpilz) can be added additionally (or alone). After rinsing, these can be added at the time of the vegetable stock to the rice mixture pot.
- For some extra proteins and iron about 100 g of cooked chickpeas can be added at the end.
More delicious recipes
This is one of the many other recipes available on this blog