Mushroom risotto

Monday, 29 May 2017

I've always had this thought that risotto is complicated and hard to make. When I looked up different recipes I realised that I might actually not be that hard. So the other day I decided to try it out!

//  Jag har alltid tänkt att risotto är komplicerat och svårt att göra. När jag kollade upp olika recept insåg jag att det nog faktiskt inte är så svårt att göra ändå. Så härom dagen gav jag mig på det!


I started out with a basic one – Mushroom risotto. Might be basic, but oh so good! I used grain rice, which we call "grötris" in swedish. It's a rounded grain that you usually use to make rice pudding. Worked perfectly fine for this risotto recipe, so if you don't have risotto rice, just use this instead.

//  Jag började med en simpel – Champinjonsrisotto. Kanske är simpel, men så otroligt god! Jag använde grötris. Ett rundat riskorn som man oftast använder när man gör risgrynsgröt. Funkar alldeles utmärkt till det här risottoreceptet, så om du inte har risottoris funkar det att använda grötris istället. 


Ingredients
- 3 dl risotto rice or grain rice (grötris)
- 2 Tbsp olive oil
- 1/2 red onion
- 2 garlic cloves
- 8 dl vegetable stock (I added one vegetable cube stock to 8 dl of hot boiling water)
- 1 handful of mushrooms
- Black pepper
- Arugula

Mushroom risotto

1. Heat up the vegetable stock. Finely chop the red onion and garlic. Saute in a pot with the olive oil just for a minute or two.

2. Add the risotto rice (or grötriset) and stir around. Pour in half of the hot vegetable stock to the pot and let boil on a medium heat. Add the rest of the stock a bit at a time and stir around every now and then.

3. In a separate pan – fry the mushrooms with some black pepper and then add to the rice.

4. Serve the risotto with some arugula on top.

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