Stuffed cucumbers with porcini mushroom risotto

Name: Stuffed cucumbers with porcini mushroom risotto
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 20 g dried porcini; 200 g small mushrooms; 10 Stem(s) Thyme; 4 Spring onions; 1 Garlic clove; 1 TABLESPOON Olive oil; 200 g Risotto Rice; 200 ml dry white wine; 700 ml Vegetable broth; 2 Braised cucumbers (approx. 700 g each); 50 g Parmesan cheese; 7-10 Tbsp pink berries

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

20 g dried porcini
200 g small mushrooms
10 Stem(s) Thyme
4 Spring onions
1 Garlic clove
1 TABLESPOON Olive oil
200 g Risotto Rice
200 ml dry white wine
700 ml Vegetable broth
2 Braised cucumbers (approx. 700 g each)
50 g Parmesan cheese
7-10 Tbsp pink berries

Directions

1
Soak porcini mushrooms in cold water. Clean and trim the mushrooms and, depending on their size, possibly halve them. Wash thyme, shake dry, pluck leaves from the stalks except for something to garnish.
2
Clean, wash and slice the spring onions, except for a little to garnish. Peel garlic and chop finely. Heat the oil in a pot. Sauté spring onions, garlic and mushrooms.
3
Add rice, fry briefly with glassy. Gradually add wine and 600 ml broth, stirring from time to time. Add the next portion of liquid only after the rice has absorbed the liquid.
4
Squeeze out the porcini, chop roughly and add to the risotto after 10 minutes. Cook the risotto for a total of 30-35 minutes. In the meantime, wash and peel the cucumbers, cut them in half lengthwise and remove the seeds. Bring 100 ml stock to the boil in a large frying pan, add cucumber halves and cook for about 4 minutes until transparent, remove and drain.
5
Slice the Parmesan cheese into thin slices and stir into the risotto, except for something to sprinkle on top. Fill the risotto into the cucumber halves and arrange on plates. Sprinkle with parmesan and garnish with thyme and spring onions.
6
Sprinkle with pink berries.