Mushroom risotto

with arborio rice and white- and dried mushrooms

The creamy and intense mushroom flavours are enhanced by grana padano cheese and olive oil.

Nice and quick!
Gluten-free

Preparation time:

30 min.

Difficulty level:

Easy

Allergens:

milk, celery, soya

Ingredients

Arborio rice

Mushrooms

Dried mushrooms

Onion

Garlic

Nutritional yeast

Cauliflower

Mix of fresh herbs

Grana padano cheese

Vegetable broth

Bay leaf

Not included: olive oil, salt, pepper

* More information about the ingredients are available upon request.

Nutrition values

Per portion

Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:

3046
728
18
6
119
7
11
26
17
843

kJ
kcal
g
g
g
g
g
g
mg
mg

Instructions

Soak the dried mushrooms in a glass with boiling hot water.

Wash the onion. Peel the garlic and onion and cut them finely. Wash the mushrooms and cut them in slices. Wash the cauliflower and cut it into bite-size pieces. Dissolve the vegetable broth in 600ml of water and keep it warm until usage.

Heat 2 tablespoons of olive oil in a pan and sauté the mushrooms until they brown. Try to avoid moving the mushrooms too much so they don't release any water. Remove the mushrooms from the pan and add the onion and garlic. Add the bay leaf and salt and pepper to taste. Add the rice and sauté it for 1 minute to let it seal in the starch. Add the hot vegetable broth to the same level as the rice and cook it at a gentle boil. Stir occasionally so that the rice releases its starch. Add more broth as the water evaporates, always keeping it at the level of the rice.

Add the mushrooms, dried mushrooms, cauliflower and nutritional yeast after 10 minutes of cooking. Continue cooking for approximately 5 to 10 more minutes until the rice is done. Add salt and pepper to taste.

Wash the fresh herbs and finely chop the leaves. Grate the cheese. Add the herbs, the cheese and 1 tablespoon of olive oil to the rice. Stir the rice vigorously and it's ready to serve.