RISOTTO WITH DRIED MUSHROOMS (100 G) AND VEGETABLE STEW (250 G)

RatingDifficultyBeginner
Yields1 Serving
Cook Time35 minsTotal Time35 mins
 30 g Unpolished rice(or basmati, black)
 30 g Dried white mushrooms
 5 g Butter
 40 g Onion
 ½ Glove of garlic
 10 g Parmesan
 400 ml Vegetable broth(or boiling water)
 Sea salt
 Italian herbstaste
 70 g A tomato
 70 g Sweet pepper
 50 g Spinach
 30 g Black olives
 120 g Zucchini
 2 g Butter(or coconut oil)
 1 tsp Olive oil
Stages of cooking for risotto:
1

Pour dry mushrooms with part of the hot broth. Leave on for 20 Minutes, then drain the broth into a container. Cut the mushrooms.

2

Heat oil in a pan. Add chopped onions with garlic and fry for a couple of minutes until they become soft. Pour rice, mushrooms in a pan and cook for about 5 Minutes. Add the broth in parts, salt, let the rice soak in the broth, then add the next portion of the broth. Repeat until rice is cooked (about 6 times). If necessary, add water.

3

Italian herbs mixed with parmesan. Add to rice and simmer another 5 Minutes.

For stew:
4

Heat the pan and grease with oil (you can use a brush or a cotton pad). Cut all vegetables, salt and put in a pan, except for tomato. Stew under a closed lid for 15 Minutes, add tomato, basil and simmer another 7 Minutes all together. Add oil to the stew.

Ingredients

 30 g Unpolished rice(or basmati, black)
 30 g Dried white mushrooms
 5 g Butter
 40 g Onion
 ½ Glove of garlic
 10 g Parmesan
 400 ml Vegetable broth(or boiling water)
 Sea salt
 Italian herbstaste
 70 g A tomato
 70 g Sweet pepper
 50 g Spinach
 30 g Black olives
 120 g Zucchini
 2 g Butter(or coconut oil)
 1 tsp Olive oil

Directions

Stages of cooking for risotto:
1

Pour dry mushrooms with part of the hot broth. Leave on for 20 Minutes, then drain the broth into a container. Cut the mushrooms.

2

Heat oil in a pan. Add chopped onions with garlic and fry for a couple of minutes until they become soft. Pour rice, mushrooms in a pan and cook for about 5 Minutes. Add the broth in parts, salt, let the rice soak in the broth, then add the next portion of the broth. Repeat until rice is cooked (about 6 times). If necessary, add water.

3

Italian herbs mixed with parmesan. Add to rice and simmer another 5 Minutes.

For stew:
4

Heat the pan and grease with oil (you can use a brush or a cotton pad). Cut all vegetables, salt and put in a pan, except for tomato. Stew under a closed lid for 15 Minutes, add tomato, basil and simmer another 7 Minutes all together. Add oil to the stew.

RISOTTO WITH DRIED MUSHROOMS (100 G) AND VEGETABLE STEW (250 G)

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