Vegetarian Abundance: Week #6
Vegetable Risotto with Mushrooms
Creamy GF risotto loaded with seasonal vegetables
Ingredients
- 300 g GF risotto rice
- 400 g mushrooms, sliced
- 1 zucchini, diced
- 1 onion, diced
- 150 ml white wine
- 800 ml vegetable broth, warm
- 50 g butter
- 50 g Parmesan
- Fresh thyme
- Salt and pepper
Instructions
- 1
Fry onion in butter. Add mushrooms and zucchini, cook 5 minutes.
- 2
Add rice and stir 2 minutes. Add wine, stir until absorbed.
- 3
Add broth one ladle at a time, stirring, until rice is al dente, about 18 minutes.
- 4
Stir in butter and Parmesan. Serve immediately.