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Sauerkraut Potato Cream Shiitake Risotto
Serves 4
Homecooked garlicky risotto cream with Sauerkraut and shiitake mushrooms for real food lovers
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Prep Time
20 min
Cook Time
30 min
Total Time
30 min
Prep Time
20 min
Cook Time
30 min
Total Time
30 min
Ingredients
  1. 400g Brown Rice
  2. 450g Sauerkraut
  3. 400g Shiitake Mushrooms
  4. 300ml Veggie Broth
  5. 240ml Coconut Cream
  6. 2 Potatoes
  7. 8 Cloves Garlic
  8. Ground Black Pepper
  9. Himalayan Salt
  10. 3Tbsp Olive Oil
Instructions
  1. Brown rice cooked in a pan with veggie broth until al dente
  2. Cook the coconut cream with the peeled and diced potatoes and garlic cloves until they are soft
  3. Now season with salt and pepper and blend until you have a smooth creamy sauce
  4. Put the sauce back into the pan and once the garlicky potato coconut cream mix is bubbling add the Sauerkaut to the sauce and let it rest on the side until the rice is ready
  5. Now slice the shiitake mushrooms and saute in a pan with olive oil, ground black pepper and Himalayan salt until golden brown
  6. When the rice is cooked add the Sauerkraut cream sauce and mix it all together
  7. Serve the rice cream mix in a bowl and top it with the sauteed mushrooms
  8. Enjoy the risotto with a nice white wine
  9. Bon appetit
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