Mushroom Risotto With Arugula By Michel Nilles

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The combination of mushrooms, arugula and garlic makes this vegan risotto so special. A delicious meal, prepared quickly and reminiscent of your last holiday in Italy.

Servs: 4
Prep Time: 00:15 – Cooking Time: 00:30 – Total Time: 00:45

Ingredients:

100g onions
1 clove of garlic
500g mushrooms of the season like boletus, morels, chanterelles, oyster or shitake mushrooms
1 bunch of arugula
2 tbsp olive oil
250g risotto rice
3 stems of fresh thyme
Salt at will
Pepper at will
Cayenne pepper at will
400ml vegetable broth
250ml soy cream

Instructions:

Peel onions and garlic and finely dice. Clean mushrooms and cut into pieces. Clean the arugula, wash and drain.

Heat oil. Fry the onions and garlic in a glassy sauce. Fry the mushrooms all around and set aside.

Add rice and thyme to the onion-garlic mixture and fry briefly. Deglaze with half of the vegetable stock. Add spices. Simmer with occasional stirring for 15 minutes. Gradually add vegetable stock and soy-cream.

Add mushrooms, bring risotto to a boil and season to taste. Cut the arugula into small pieces, fold in and serve immediately.

Bon appetit

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