Vegetarian Abundance: Week #6
Vegetable Risotto with Mushrooms
Creamy GF risotto loaded with seasonal vegetables
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Adjusted to 3.4 servings (1 child = 70% of an adult portion).
Ingredients
- 255 g GF risotto rice
- 340 g mushrooms, sliced
- 0.85 zucchini, diced
- 0.85 onion, diced
- 127.5 ml white wine
- 680 ml vegetable broth, warm
- 42.5 g butter
- 42.5 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.