Mushroom-carrot-risotto

A risotto does not have to be complicated and fancy. You can make it really simple and still tasty.

This risotto was the first I have ever made myself and I was surprised how great it turned out, so I had to make it again. You can use fresh or dried mushrooms for this, but the key ingredients are definitely the herbs and these can also be fresh or dried.

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For about 2 portions you need:

  • 200g risotto rice
  • 3 TB coconut oil
  • 1 onion
  • 200g fresh mushrooms (or about 50g dried mushrooms)
  • 150ml water
  • 650ml vegetable broth
  • 1 TB thyme
  • 1 TB margarine or vegan butter
  • 2 carrots
  • salt and pepper

First of all clean the mushrooms. If you use dried mushroom soak them in hot water for about 20 minutes. Peel the onion and garlic, cube the onion and mince the garlic. Heat up the coconut oil in a large pan and glaze the onion and garlic for about 3 minutes. Rinse the rice and add to the pan. Glaze as well for about 5 minutes then deglaze with 150ml water or use the liquid from the soaked mushrooms. Stir well and add mushrooms and chopped thyme or any herbs of your choice. Slowly add the veggie broth little by little and stir constantly. Taste with salt and pepper and continue the broth-adding-stirring-processes every 3-4 minutes for about 20-25 minutes. This is how the risotto will get its flavour.

Garnish with margarine flakes and fresh herbs before serving.

One portion of this risotto has the following macros: 643kcal, 4g protein, 100g carbohydrates, 4.5g fiber, 2g sugar, 22g fat and 26% of the daily recommended dose of calcium. 


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<——-2-minute-green-pesto

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