Mushroom Zucchini Risotto (V)

As you have probably seen by now I'm busy working on a separate Dutch and English website! I am really happy with this development but it is a lot of work and hence the lack of posts of the last couple of days. For now the Dutch recipes are still on this page but in time this will be removed. You can directly go to the Dutch page by clicking on the Dutch flag in the right sidebar.

Although I'm busy, after all the positive reactions to my risotto from yesterdat I couldn't wait with posting teh recipe. And to be honest, it was absolutely amazing so you should definitely make this sometime soon! Let me know if you liked it as much as I did. I made enough for 3 people so I could freeze 2 portions. Always handy, and I had enough vegetables so why not?!

Duration: 30 minutes

The ingredients for 3 servings:

  • 300 g risotto rice
  • 300 g chestnut mushrooms
  • 1 large zucchini
  • 1 large white onion
  • 5 garlic cloves
  • 2 vegetable stock cubes
  • 3 tbs grated Parmesan cheese and more to taste
  • small piece of butter
  • 20 g freshly chopped parsley
  • Olive oil
  • Salt & Pepper

What you do:
  1. Heat a splash of olive oil in a frying pan on medium-high heat and cook over a liter of water in the kettle. Meanwhile chop the onion. Put the onion together with 3 crushed garlic cloves in the pan and fry for about 3 minutes. Add the rice and fry along with the onion for another 1 to 2 minutes until the rice is translucent. Crumble over the stock cubes and add a dash of hot water. Stir well until it is absorbed by the rice. Reduce the heat and add another dash of water (not too much at a time) and continue until the rice is tender. This takes about 20 minutes, stirring frequently.
  2. Meanwhile, cut the mushrooms into quarters and the zucchini into cubes of your desired size. When the rice is cooking for about 10 minutes, heat up another splash of olive oil in a frying pan on medium to hight heat. Add the other 2 crushed garlic cloves and the mushrooms and zucchini and cook 5 to 7 minutes until tender.
  3. Turn of the heat when the rice is cooked and stir through the Parmesan cheese and butter. Stir the vegetables through and leave the lid on the pan for 3 minutes. I saved some vegetables to garnish the risotto with.
  4. Serve with freshly cut parsley sprinkled over it or stirred through.


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