Buckwheat mushroom risotto
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Contents
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ingredients
200 g dried buckwheat 2 pcs celery stalk 1 pcs carrot 1 pcs parsley 1/2 pcs broccoli 1 pcs onion 1 tbsp butter 50 g cheese 1 tbsp tomato puree 1 handful dried mushrooms 1 dl water pcs salt pcs ground black pepper pcs Worcestershire sauce
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A light, dietary and tasty dish.
1.
Rinse and boil the mushrooms in salted water.
2.
Fry onion in butter, add parsley, carrot and celery stalk cut into small pieces. Sauté for 5 minutes.
3.
Add the mushrooms that we have soaked in water.
4.
Pour about 1 dl of water and simmer until the Vegetable Recipes are soft.
5.
Add the cooked and drained buckwheat
6.
Salt, pepper and season with worchester sauce.
7.
Finish with grated cheese and serve immediately.
8.
Good taste!
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