Risotto with Brussels sprouts and mushrooms
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ingredients
2 tbsp extra virgin olive oil 1 pk larger onion 2 handfuls arborio rice 10 pk mushrooms 1 pk yellow pepper 3/4 liter vegetable broth 50 g grated Parmesan 2 tbsp butter 1 handful parsley pk salt, ground black pepper
progress
I threw what the season yielded into risotto and in came this great, quick and cheap goodness.
1.
Cut the bottom off the heads of brussels sprouts and peel off the top leaves.
2.
Chop the onion finely.
3.
Purify the peppers and cut them into small cubes.
4.
Wash the mushrooms and slice thinly.
5.
Chop the parsley finely and grate the Parmesan cheese.
6.
In a saucepan, heat water in which dissolve the bouillon cube.
7.
When we have everything ready (chopped and sliced) we can heat the olive oil in a pan.
8.
Add the onions and sauté until glassy. Then add the rice and sauté for a minute. Then pour in the wine and leave to deglaze.
9.
Add the Vegetable Recipes, mushrooms, salt and pepper and pour in the first ladle of stock. Stir.
10.
When the rice has absorbed all the broth, add the broth again and stir. Continue this until the rice is tender – about 20 minutes.
11.
Finally, remove from heat and stir in the butter, parmesan cheese and parsley.
12.
And now that we have the wine open, it would be a sin not to pour ourselves a glass to go with this autumnal delicacy.
