MUSHROOM RISOTTO

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Mushroom risotto is a creamy and tasty dish you can make with a few simple ingredients in one pot.

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STEP 1: Put the dried mushrooms to soak with warm water for 10 minutes

STEP 2: In a large skillet or dutch oven fry the finely chopped onion in olive oil for 3 minutes.

STEP 3: Add chopped mushrooms, salt, pepper, and cook for 5 minutes, then add soaked mushrooms.

STEP 4: Add rice, stir for 2 minutes on medium-high heat until pan is dry.

STEP 5: Add 2 ladlefuls of vegetable broth and white wine. Stir often, for about 15 mins.

STEP 6: Turn heat off a let cool down for 1 minute. Add cold parmesan, butter, and chopped parsley.

STEP 7: Stir for 2 minutes until ultra creamy. Add more vegetable broth if required. Taste and adjust for salt and cheese.

SERVE: with freshly chopped parsley on top.

STORAGE: Store leftovers in an airtight container in the fridge for up to 3 days.

A perfect appetizer, and side dish! 

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