Aleva Recipes
Mushroom Risotto
Aleva Recipes
Sortirajte recepte
Ingredients
- Half a head of onion (red or white)
- 200 g mushrooms
- 1 cup of rice
- 1 cup of white wine
- 1 Aleva vegetable cube
- 1 teaspoon of Aleva ground turmeric
- 1 teaspoon of Aleva Kulinat Classic
- 1 teaspoon of Aleva parsley (*1 cup = 2 dcl)
- Aleva pepper to taste
60 min
medium
medium
Mushroom Risotto
- First, we’ll prepare the broth – in 1 liter of water, cook the Aleva vegetable cube and keep it on medium heat until it starts to boil. Turn off the stove, but leave the broth on it to keep it warm.
- Next, we’ll chop the onion and sauté it in a little oil. Add one cup of rice and fry it, stirring constantly, until it becomes translucent, then add 2 dcl of white wine. As the wine starts to evaporate, we’ll gradually add the broth.
- In the meantime, we’ll chop the mushrooms and add them when the rice is halfway cooked. Add the Aleva spices to the dish and cook for another 15 minutes until the liquid evaporates, and that’s it.
- Our mushroom risotto is ready!
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