Mushroom risotto (with Natural rice)
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ingredients
3 cups Natural rice 1 pk onion 300 g brown mushrooms 3 tbsp olive oil salt, ground black pepper, crushed cumin, ground red pepper 1 dl vegetable broth 1 tbsp butter to soften 100 g g grated cheese
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Tip for dinner for the whole family. In a healthier version with Rice Natural.
1.
Take the rice, wash and cook according to the instructions. Use 3 parts water for 1 part rice. You can also add a few drops of oil to the salted water. Cook under a lid for about 25-30 minutes until tender.
2.
While the rice is cooking, fry the finely chopped onion in a frying pan in oil.
3.
Clean the mushrooms, rinse under water and cut into strips. Add them to the onions and fry for a few minutes until they release their water. Then season with salt, cumin and pepper, add red pepper and simmer until the water evaporates.
4.
Add the cooked rice to the mushroom mixture, pour in a little vegetable stock, stir and let it come to the boil. Remove from the heat source, soften with butter and let it cook for a while until the flavours have blended.
5.
Serve on plates and sprinkle with grated cheese. Serve with sour pickles. Enjoy!
