Serves 2
Ingredients
- 160g risotto rice
- olive oil
- onion, finely chopped
- garlic, finely chopped
- white wine
- vegetable stock
- 4 portobello mushrooms, roughly chopped
- 60g broccoli, roughly chopped
- parmesan cheese
Directions
Heat the oil in a skillet and then lightly fry the garlic and onion. When brown add the rice and a dash of white wine and let the wine evaporate. Cover the rice in vegetable stock and add the broccoli and mushrooms. Let simmer and add stock as needed for about 30 minutes. Once the rice is cooked and has dried up and grated parmesan cheese.
- 160g risotto rice
- olive oil
- onion, finely chopped
- garlic, finely chopped
- white wine
- vegetable stock
- 4 portobello mushrooms, roughly chopped
- 60g broccoli, roughly chopped
- parmesan cheese
Directions
Heat the oil in a skillet and then lightly fry the garlic and onion. When brown add the rice and a dash of white wine and let the wine evaporate. Cover the rice in vegetable stock and add the broccoli and mushrooms. Let simmer and add stock as needed for about 30 minutes. Once the rice is cooked and has dried up and grated parmesan cheese.
No comments:
Post a Comment