Description
Vegetable mushroom risotto – great choice of second dishes that you can occasionally cook while fasting, because even without meat products it is quite hearty and appetizing.
Ingredients
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Mushrooms
400 g
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Broth
800 ml
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Onion
1 piece
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Figure
400 g
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Pine nuts
125 g
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Sunflower oil
3 Tbsp
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Salt
-
Black pepper
-
Greens
1 coup
Cooking
In a large skillet without oil lightly fry the pine nuts and put them on a plate.
Now in the same pan without adding oil fry the chopped mushrooms until the mushrooms begin to brown.
In a pan, pour rice, pour 1 tbsp of sunflower oil "Oleyna" stirring, fry until Golden brown.
To the rice add the chopped onions and fry for 1 more minute.
Now add the mushrooms with the pine nuts and stir, remove pan from heat.
To prepare the vegetable broth. The contents of the pan put into a hot vegetable broth, pepper and salt to taste, bring to a boil, reduce the heat to low, under the lid to cook the risotto until the rice is tender, then remove from heat and 10-15 minutes left to go.
Add to pilaf the remaining sunflower oil "Oleyna" and chopped fresh herbs: parsley, dill, green onions and stir.
Bon appetit!
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