Name: RISOTTO WITH DRIED MUSHROOMS (100 G) AND VEGETABLE STEW (250 G)
Cook time: 35 min
Total time: 35 min
Cuisine: Italian
Ingredients: 30 g Unpolished rice; 30 g Dried white mushrooms; 5 g Butter; 40 g Onion; ½ Glove of garlic; 10 g Parmesan; 400 ml Vegetable broth; Sea salt; Italian herbs; 70 g A tomato; 70 g Sweet pepper; 50 g Spinach; 30 g Black olives; 120 g Zucchini; 2 g Butter; 1 tsp Olive oil

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:

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

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.

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

For stew:

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.

CategoryMain CourceCuisineItalianCooking MethodFrying, SimmeringDietKosher, Low Calorie, Low Fat, Vegetarian

Ingredients