Vegetable and mushroom risotto
Description
The dish is prepared without unnecessary complications. How to make vegetable and mushroom risotto at home? Very easy! Sauté the mushrooms separately. Sauté the vegetables together with the rice. Then pour in the wine (let it evaporate) and gradually add chicken broth. At the end, add the mushrooms, Parmesan, and butter. Have a wonderful day! The dish is ready to serve.
Instructions
- 1
Step 1
Slice the mushrooms thinly and fry them for 5 minutes in vegetable oil, adding paprika and pepper. Don't forget to season with salt.
- 2
Step 2
Chop the white onion and leek. You can mince the carrot using a blender.
- 3
Step 3
Melt 60 grams of butter in a skillet. Sauté onion and leek until translucent, about 7 minutes. Add carrots and a crushed garlic clove. Cook for another 5 minutes. At the end, discard the garlic.
- 4
Step 4
Add the rice to the skillet. Stir continuously and keep cooking until all the oil is absorbed by the rice. Then, pour in the wine and wait until it evaporates.
- 5
Step 5
Pour in two ladles of hot broth, wait for the rice to absorb it, then add another ladle. Constantly stir the rice.
- 6
Step 6
After 10 minutes, add the mushrooms. Continue pouring in the broth, stirring. In the end, the rice should remain soft on the outside, but firm inside.
- 7
Step 7
Remove the risotto from the heat and let it stand for one minute. Meanwhile, cut the butter into small cubes and grate the cheese on a fine grater.
- 8
Step 8
Add butter and cheese to the risotto, and mix everything vigorously.