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Risotto with mushrooms and artichokes

ingredients

servings

4

Champignon mushrooms

300 oz

Artichokes

8 unit

Rice

400 oz

Peeled tomatoes, canned

800 oz

Onions

1 unit

Extra virgin olive oil

to taste

Grated Parmesan cheese

4 spoons

Bouillon cube, vegetable flavour

1 unit

first courses from Italy

Risotto with mushrooms and artichokes

Risotto with mushrooms and artichokes

vegetarian with lactose high in iron source of C vitamins high in potassium

ready in

1 hour 30 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Risotto with mushrooms and artichokes

Risotto with mushrooms and artichokes

Risotto with mushrooms and artichokes step 1

step 1

Saute the onion and add mushrooms and artichokes, cut into wedges, if you also want bacon or bacon. After 10-15 minutes of cooking add the peeled tomatoes. Season with salt.

Risotto with mushrooms and artichokes step 2

step 2

Meanwhile melt, in part, the nut plant in 2 liters of water.

Risotto with mushrooms and artichokes step 3

step 3

After about 20 minutes of cooking in a pan add the rice and toast it then for 5 minutes with the sauce of mushrooms and artichokes. Then continue cooking gradually add the vegetable stock.

Risotto with mushrooms and artichokes step 4

step 4

A few minutes before the rice is cooking add the Parmesan and parsley if you want. To serve.

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