If you like mushrooms and you are a vegetarian or vegan, this mushroom risotto could become your favorite filling dish.
- ½ cup of rice
- 2 cups of fresh mushroom mix
- ½ cup of cooked broccoli
- 1 tbsp of olive oil
- 2 tbsp of vegetable oil
- 1 tbsp of dry rosemary
- 1 tsp of lime juice
Mushroom Risotto Preparation:
First you need to cook the rice. Wash and rinse it and put in a saucepan with 1 cup of water. Stir well and bring to the boiling point. Cover the pan with a lid and cook for about 15 minutes on a low temperature. Remove from the heat and allow it to cool.
Now you want to prepare the mushrooms. Wash and cut into a similar size pieces. Heat up the vegetable oil over a medium temperature. Add mushrooms and stir well.
Cook until all the mushrooms soften, or until all the water evaporates. Remove from the frying pan. Add salt and mix with rice and broccoli.
Season with dry rosemary, pepper and lime juice. Serve the mushroom risotto warm.