English
Mushroom risotto
with arborio rice and white- and boletus mushrooms
The creamy and intense mushroom flavours are enhanced by Parmesan cheese and olive oil.
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Nice and quick!
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Gluten-free
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
milk
Ingredients
Arborio rice
Mushrooms
Dried mushrooms
Onion
Garlic
Nutritional yeast
Cauliflower
Mix of herbs
Parmesan cheese
Vegetable broth
Bay leaf
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
3046
728
18
6
119
7
11
26
17
843
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Soak the dried mushrooms in a glass with boiling hot water.
2.
Wash the onion. Peel the garlic and onion and cut them finely. Wash the mushrooms and cut them in slices. Wash the cauliflower and cut it into bite-size pieces. Dissolve the vegetable broth in 600ml of water and keep it warm until usage.
3.
Heat 2 tablespoons of olive oil in a pan and sauté the mushrooms until they brown. When turning the mushrooms, try to avoid moving them so they don't release any water. Take the mushrooms from the pan and add the onion and garlic. Add the bay leaf and salt and pepper to taste. Add the rice and sauté it for a minute to let it seal in the starch. Add the hot vegetable broth to the same level as the rice and cook it at a gentle boil. Stir occasionally so that the rice releases its starch. Add more broth as the water evaporates, always keeping it at the level of the rice.
4.
Add the mushrooms, dried mushrooms, cauliflower and nutritional yeast after 10 minutes of cooking. Continue cooking for approximately 5 to 10 more minutes until the rice is done. Add salt and pepper to taste.
5.