Mushroom risotto and mixed green salad (lettuce, cucumbers, tomatoes, capers, and a bit of Italian balsamic vinegar)
20 Minutes
1 serving
Introduction
Saturday- Lunch
Adapted from:
https://www.cucinabotanica.com/post/risotto-ai-funghi-ricetta-facile-e-gustosa-senza-burro-e-formaggio-vegan
Steps
1. Cut the mushrooms into small pieces. Then, put them in a pot, add a pinch of salt, oil, soy sauce and cook over low heat for about 10 minutes. Once the mushrooms are cooked, keep them aside.
2. Starting with the risotto: in a pan, add a bit of oil and then add the rice. Toast it over medium heat for a few minutes and then start adding the vegetable broth gradually, stirring very frequently.
3. Halfway through cooking, add the mushrooms we have cooked. Mix and continue adding the broth, until the rice is cooked.
4. Add a bit of olive oil and some parmesan cheese, mix one last time and close with the lid, letting it rest for a couple of minutes.
5. Then, serve with some thyme, olive oil, pepper, and more parmesan cheese
How to make
You can switch out the ingredients for the salad as long as it's kept simple without any heavy dressing. In addition, any type of mushrooms are fine for this recipe
Ingredients
8.8 ounces of mushrooms
4 cups of vegetable broth
1/4 cup of Carnaroli or Arborio rice
1 tsp of soy sauce
Italian extra virgin olive oil
Thyme
Salt
Pepper
Side salad (lettuce, cucumbers, tomatoes, capers, and a bit of Italian balsamic vinegar)