Hadrien Bennett
Foods

Courgettes & Mushrooms Risotto

Oi!Oi! Everyone!
I made this recipe last night and it was absolutely delicious! It is a bit long to make because you cannot stop stirring but worth the time! (really good for an arm workout! See, no need to workout make risotto it’ll give you a good arm workout! lol).
You will need:
  •     250 g Short grain rice
  •     1 litre Vegetable stock
  •     2 Courgettes
  •     250 g Mushrooms
  •     1 big Onion
  •     10 cl Dry white wine
  •     25 cl Crème fraiche
  •     50 g Parmesan cheese
  •     30 g Butter or coconut oil
  •     Salt
  •     Pepper
  1. In a saucepan or a wok over medium heat brown the diced onion and mushrooms in the butter or in the coconut oil (what you prefer!).
  2. In the meantime, finely chop the courgettes.
  3. Add the rice to the onions & mushrooms mix. Once it became translucid add the white wine, wait until it completely evaporated and add the courgettes.
  4. Let it cook for about 2 minutes then, without stopping to stir, add one ladle at the time the warm vegetable stock, wait until it completely evaporated and add another one. Repeat process until it’s gone.
  5. Let it cook at low heat and add the cream and parmesan cheese. Put the lid for 2 minutes.
  6. If you like you can add salt and pepper.
  7. Serve immediately.
If you make the recipe please share it with me! I’d love to see what you’re making!!!

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