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Broccoli and Shimeji Risotto

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Broccoli and Shimeji Risotto


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Tempo de preparo

35 min(s)


4 servings

Nathália Piva

  • Ingredients
  • Recipe
  • Arborio rice1 cup
  • Chopped Broccoli1 cup
  • Shimeji1 cup
  • Homemade vegetable broth750 ml
  • Butter1 tablespoon
  • Onion1/2 unit(s)
  • Garlic4 unit(s)
  • Coconut Shoyu1 tablespoon
  • Brie Cheese1/2 cup
  • Chives3 tablespoon
  1. To make the broth I used 1 liter of water that I boiled with half a zucchini, half a carrot, 1 celery stalk and 1 🥄cs of saffron. Boil the shimeji for 4 minutes, sauté together with the raw broccoli in butter, add the soy sauce and as soon as it starts to caramelize, turn off the heat and set aside. In the same pan, sauté the garlic and onion with a drizzle of olive oil, add the rice (I didn't have the arborio so I used the white one) as soon as it starts to brown, add a ladle of vegetable broth at a time, letting the rice cook over low heat until al dente, mix the broccoli, shimeji, the cheese and finally the butter that will give the risotto a shine. Finish with fresh chives and serve.

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