Very basic mushroom risotto recipe, but I don't use any oil, butter, cream and only very little cheese. It still makes a super creamy risotto that you can enjoy more often!
342 Cal/20P/52.5C/6.6F (for full recipe; serves one as main or two as a side dish)
Ingredients: * 1/4 cup arborio rice * 2 cups chicken stock * 60g onion * 100g cremini mushroom * 1 tbsp soy sauce * 20g hard parmesan cheese * Salt & pepper * Smoked paprika * Lemon zest * Chives
Directions 1. In a small saucepan, bring your chicken stock to a simmer. 2. Spray another small saucepan with cooking spray and add your onion, finely chopped. Saute. 3. Add the rice to the onions and stir to toast kernels. 4. Add 1/2 cup of the hot stock to the rice and cook, stirring frequently, until the liquid is absorbed. Continue to cook the rice, adding 1/4-1/3 cup of the hot stock at a time and stirring until it is absorbed prior to adding more. When the rice is done it should be creamy and tender, but still slightly firm. 5. When rice is close to being done, coarsely chop mushrooms and add to a skillet over medium-high heat. Saute and deglaze with soy sauce; set aside. 6. Remove rice from heat and stir in freshly grated parmesan and mushrooms. Season with salt, pepper, and paprika. Garnish with grated lemon zest and fresh chives.
If you have it, grate fresh nutmeg on top as well. This can easily be made vegetarian by subbing vegetable stock for the chicken (and vegan if you omit the parmesan). Recipe/pictures here
bon appetit
No comments:
Post a Comment