Whole grain risotto with mushrooms and rosemary

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Ingredients for 2 people

  • Whole grain brown rice: 120g
  • Mixed mushrooms: 300g
  • Shallot: 1
  • Rosemary: a twig
  • White wine: ½ a glass
  • Vegetable stock: about 750ml
  • Extra-virgin oilve oil
  • Salt

Directions

  1. Clean and slice the mushrooms; stir them fry with a little oil until they begin to soften. Add a little salt and set aside.
  2. Clean, chop and brown the shallot with a tablespoon of oil. When the shallot is softened and brown, stir in the rice for a few minutes and then tip in the white wine and let it bubble away.
  3. Add the some hot vegetable stock and cook for about 40 minutes. Season to taste. Continue adding the remaining stock, a bit at a time, adding more once each addition has been absorbed.
  4. 15 minutes before  the rice is done, add the mushrooms and stir well.
  5. Turn the heat off, season with the rosemary and a tbsp of oil. The risotto should be creamy and soft. Season to taste and serve.

Here is the result!

About Ambra Orazi

This is me, Ambra. I am a food-blogger, a food-lover, a food-writer, and I am a loving mum and wife. I cope with digital pr activities, I write articles for specialized magazines, I hold cooking courses and I cook at my client’s home on request. I love to cook delicious but healthy recipes. I cook plain and simple food which highlights the pure taste of each single ingredient as it is. I think that my way of dealing with the food gets really well with the mission of Lotus Flower PCOS.