When your good friend sends you a portion of her delicious fat free mushroom risotto to eat and you realise it’s not enough because it is so tasty, you take down the recipe! That is exactly what I did. Carina’s risotto got me wanting more and more! And this dish is just as good as the real thing.
Jot it down:
Feeds approx.: 4-6 people
Ingredients:
- 2 cups of brown organic rice
- 2 tsp. vegetable broth
- 8- 10 portobello mushrooms chopped into pieces
- A drizzle of olive oil
- Salt and pepper according to taste
Method:
Wash the rice and put in a saucepan covered with approx. 4/5 cups of water to boil. Add in the vegetable broth and cook till soft. You might find the rice needs more water, if so, add a little more until the rice is cooked. In a frying pan sauté the mushrooms with a drizzle of olive oil. Once done, stir the mushrooms in with the rice and leave to simmer for 5 minutes.
It is as simple as that.
Voilà
