Allergen-friendly Mushroom Risotto

Name: Allergen-friendly Mushroom Risotto
Prep time: 15 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 4 portions
Ingredients: 230 g onions; 2 garlic cloves; 30 g extra virgin olive oil; 1200 g water; ½ Tbsp black peppercorns; 2 dried bay leaves; 2 sprigs fresh thyme; 10 g fresh parsley; 100 g onions; 1 garlic clove; 40 g extra virgin olive oil; 50 g dried porcini mushrooms; 350 g risotto rice; 1 ½ tsp fine sea salt

3.9 (10 ocen)

Bezpłatna rejestracja

Poziom trudności łatwy

Czas przygotowania 15 min

Czas całkowity 1 godz. 20 min

Liczba porcji 4 portions

Składniki

230 g onions, quartered
2 garlic cloves
30 g extra virgin olive oil
1200 g water, hot
½ Tbsp black peppercorns
2 dried bay leaves
2 sprigs fresh thyme
lub ½ tsp dried thyme

10 g fresh parsley leaves
100 g onions, quartered
1 garlic clove
40 g extra virgin olive oil
50 g dried porcini mushrooms, soaked in boiling water for 30 minutes then squeezed dry, soaking liquid reserved
lub 250 g fresh porcini mushrooms
350 g risotto rice
2 Tbsp nutritional yeast (opcjonalnie)
1 ½ tsp fine sea salt

Wartości odżywcze: na 1 portion
Kalorie: 2139 kJ / 511 kcal
Białko: 15.9 g
Węglowodany: 70.7 g
Tłuszcz: 20.1 g