Porcini mushroom risotto

Name: Porcini mushroom risotto
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Onions; 1/2 bunch Sage; 3 TABLESPOONS Olive oil; 1-2 Bay leaves; 350 g Risotto Rice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 (400 ml each) Glasses of vegetable stock; 500 g Broccoli; 2-3 Porcini mushrooms; 100 g grated parmesan cheese; 25 g Butter or margarine; 7-10 Tbsp Parmesan curls

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Onions
1/2 bunch Sage
3 TABLESPOONS Olive oil
1-2 Bay leaves
350 g Risotto Rice
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 (400 ml each) Glasses of vegetable stock
500 g Broccoli
2-3 Porcini mushrooms
100 g grated parmesan cheese
25 g Butter or margarine
7-10 Tbsp Parmesan curls

Directions

1
Peel and finely dice the onions. Wash the sage, dab dry and cut into strips. Heat 2 tablespoons of oil in a wide saucepan and sauté the onions until translucent. Add bay leaf, sage and rice, fry while turning until transparent.
2
Season with salt and pepper. Deglaze with vegetable stock and 200 ml water and simmer for about 20 minutes. In the meantime clean and wash broccoli, cut into small florets and cook in boiling salted water for about 12 minutes.
3
Drain the broccoli on a sieve. Clean, wash and slice the mushrooms. Heat the rest of the oil in a pan and toss the porcini briefly. Stir cheese, broccoli, fat and mushrooms into the risotto and arrange on a plate.
4
Serve to taste garnished with parmesan curls.