recipe Vegetarian risotto
3 persons
Ingredients:
250 grams Arborio risotto rice
250 grams of chestnut mushrooms
200 grams of spinach
100 grams of parmesan cheese
100 ml white wine
1 vegetable stock cube
2 tablespoons Tesmi
5 cloves of garlic
1 large onion
Materials:
Saucepan
Pan
Wok or frying pan
Cutting board
Knife
Preparation method:
Place a saucepan with 1.5 liters of water on high heat. Add a vegetable stock cube and make sure it boils. Once it boils, put it on low heat.
Chop the garlic and onion into small pieces. Put a tablespoon of tesmi in the pan where you are going to make the risotto. Add half of the garlic and onion to this. Heat this on low heat until the onions are translucent and the butter has melted well. Then add the risotto. Fry this very briefly in the butter, garlic and onions. Deglaze this with the white wine. Let this stand for a short while until the liquid has almost completely absorbed into the risotto. Then add a dash of vegetable stock. Stir it regularly. Wait again until this has been absorbed and then add another dash of stock. Repeat this process until the Risotto is nice and soft.
In the meantime, slice the mushrooms. Add a tablespoon of tesmi to the wok together with the rest of the garlic and onions. When the onions are translucent, add the mushrooms. Stir regularly. When the mushrooms are nicely fried, add a handful of spinach. Then stir well again. When the spinach has shrunk, add the next handful of spinach.
When the risotto is ready, mix the mushrooms and spinach through the risotto. Leave it on low heat for a short while and then add the cheese. Mix it all together well and serve!