Mushroom scramble with risotto

Last Updated on October 5, 2024

Cooked rice mixed with chopped peppers, served with a medley of sauteed mushrooms, onions, eidam and other ingredients.

Ingredients:

500 g mushrooms 200 g rice + water 200 g eidam 100 g soy sprouts 50 g smooth flour 1 pc red peppers 1 pk green peppers 1 pk onions 2 tbsp butter 2 tbsp chopped chives 1 tbsp minced sweet paprika 300 ml meat stock 100 ml milk ground pepper salt

Procedure:

1. Pour 400 ml of water over the rice, add salt, bring to the boil and cook for 5 minutes, then remove from the heat, stir in the cleaned, diced peppers and leave to rest for 20 minutes
3. Fry the peeled, finely chopped onion in the remaining melted butter, dust with ground paprika and flour and make a roux, pour in the milk and broth and boil together
5. Then add the diced cheese, sautéed mushrooms, soy sprouts, finely chopped chives, season with salt and pepper and stir
6.