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Every Friday we will be posting an entirely plant-based plate of goodness for anyone who wants to bring down their consumption of meat and other animal products. The recipes are easy and guaranteed delicious and guilt free.

Today on the menu…

Mushroom risotto!

ingredients (for 2):

300 gr risotto rice
1 onion olive oil
1 clove of garlic stock
1 small fennel (optional)
200 gr mushrooms, any kind will do
1 lemon
handful of parsley
spring onion
salt & pepper
white wine (optional)

Chop the onion in small pieces and squeeze the garlic clove between your cutting board and your flattened knife. Heat some oil in a pot and add the onion and garlic. Add the risotto rice and stir until the rice kernels turn glassy. Pour a good splash of wine onto the rice (don’t worry about having to study afterwards, the alcohol will evaporate 😉 ). Stir the rice frequently and add stock when dry. Prevent the rice from sticking to the bottom by adding more moist. Meanwhile, slice the mushrooms and fry them up in some olive oil in a separate frying pan with some salt, pepper and thyme (optional). Fry until they lose their natural juices. Thinly slice the fennel and add it to the rice when almost done. Finely chop the parsley and stir it through the risotto when it’s soft. Turn off the heat and stir in some lemon zest, approximately half the lemon. Top your risotto with the mushrooms and some spring onions et bon appetit!

Categorieën: BlogFeasible Vegan

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