I will tell you more about how to make a green mushroom risotto below. Rice for risotto must be of the Arborio variety. Choose greens to your taste. Spinach is more neutral; you can also use cilantro, basil or parsley. It turns out a very tasty combination, I recommend trying it!
Appointment: For lunch / For dinner / For a festive table
Main Ingredient: Mushrooms / Cereals / Rice
Dish: Hot dishes / Risotto
Cuisine geography: Italian / European
Diet: Lean meals / Vegetarian food
- Arborio rice - 120 Grams
- Dry white wine - 50 Milliliters
- Vegetable Broth - 350 Milliliters
- Cheese - 50-80 Grams
- Champignons - 80-120 Grams
- Onions - 1/2 Pieces
- Garlic - 1 Clove
- Spinach - 30 Grams
- Parsley - 15 Grams
- Green peas - 50-70 Grams
- Salt - To taste
- Ground black pepper - To taste
How to make Green Mushroom Risotto
Prepare all ingredients.
Finely chop the onion and garlic. Saute until the onions are tender.
Add the sliced mushrooms. Roast them until they run out of water.
Add rice and fry everything together for 2-3 minutes.
Pour in the white wine and broth so that it only covers the rice. Cook without a lid to evaporate the liquid. When evaporated, add more hot broth. Repeat until rice is tender.
Pour green peas with hot water and leave for 1-2 minutes. Then drain the water.
Separate the green leaves from the stems, chop coarsely. Grind with a blender with 2/3 of the peas and a little water.
Pour the resulting puree into the rice, stir.
Grate the cheese on a coarse grater, add the remaining peas. Stir again and remove from heat.
Enjoy your meal!