Sunny Shrooms Risotto

Name: How to cook Sunny Shrooms Risotto - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 1-2 servings
Cuisine: Us

Introduce

Chef :

Laura

Sunny Shrooms Risotto

Mushrooms are low in calories, a great source of fibre but also a good source of protein as well as providing many important nutrients, including B vitamins, selenium, potassium, copper, and (particularly when exposed to the sun) vitamin D.

Ingredient

Food ration :

1-2 servings

Cooking time :

30 - 40 minutes

500 ml

low sodium vegetable broth

2 tbsps

fortified vegan spread

1 tbsp

extra virgin olive oil

200 g

wild mushrooms (I used maitake, oyster and king oyster)

3/4

leek, finely chopped

100 g

carnaroli rice

glass

dry white wine (vegan)

1 tbsp

dulse (red seaweed)

Cooking instructions

* Step 1

Heat the vegetable broth and set aside.

* Step 2

Melt the spread and oil in a large skillet (or even better a paella pan if you have one) and cook the mushrooms for 3-5 minutes. Remove the mushrooms and set aside.

* Step 3

Add the leek to the pan and saute until pale, stirring continuously. Next add the rice and cook until translucent.

* Step 4

Pour in the wine and stir until it is all absorbed. Add the marjoram

* Step 5

Add a ladle of the broth and continue cooking until absorbed. Continue stirring and adding the broth a ladle at a time ensuring all the liquid is absorbed.