Wholemeal Mushroom Risotto

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Wholemeal Mushroom Risotto

Name: Wholemeal Mushroom Risotto
Prep time: 20 min
Total time: 20 min
Yield: 5 Porções
Ingredients: 2 cup Wholegrain rice; 2 cup Mixed Sliced Mushrooms; 1/2 cup Chopped Carrots; 1/2 cup Chopped green beans; 1/2 cup Chopped Onion; 1 tablespoon Minced garlic; 1/2 cup Chopped leek; 1 tablespoon Olive oil; 1 unit(s) Bay leaf; 1 unit(s) Thyme sprig; to taste Sea salt; to taste Ground black pepper; 1 tablespoon Chopped green seasoning; 1.5 l Homemade vegetable broth

In a partnership with

@delirec

🇧🇷Brazil

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View in original language

(Português)

20 min(s)

5 servings

Chef Camila

@chefcamilacassilha

Ingredients
Recipe

Wholegrain rice2 cup
Mixed Sliced Mushrooms2 cup
Chopped Carrots1/2 cup
Chopped green beans1/2 cup
Chopped Onion1/2 cup
Minced garlic1 tablespoon
Chopped leek1/2 cup
Olive oil1 tablespoon
Bay leaf1 unit(s)
Thyme sprig1 unit(s)
Sea salt to taste
Ground black pepper to taste
Chopped green seasoning1 tablespoon
Homemade vegetable broth1.5 l

In a pressure cooker, add the oil and brown the onion, garlic and leek.
Add the rice, 1 liter of vegetable broth, salt, bay leaf and thyme and mix.
Close the pressure cooker and let it cook for 10 minutes after it gets pressure.
Remove the pressure from the pan, open it, remove the bay leaf and thyme sprig and check if you need to add more vegetable stock.
Add the mushrooms, carrots and green beans, season with salt and pepper and mix well.
Cook until the vegetables are al dente and finish with the green seasoning.

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Wholemeal Mushroom Risotto

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