Every year, Ash Wednesday gives way to the beginning of Lent, a time that invites us to abstinence and to deprive us, as far as possible, one of the greatest pleasures of life: eat. I personally, I am not A very practicing Catholic to say, rather I invest my time to be the best possible partner, in educating in values ​​and in trying not to harm, at least intentionally, to those who care the most and I want. Sometimes I will get it and sometimes not, in this constant essay and error game that is life. But what I am very clear is that by eating meat, fish or sweets at certain times of the year you are not better or worse person. But as I do like traditions culinary, in my blog you will find a section dedicated exclusively to typical recipes of Lent Likewise, so as not to disregard the time, in recipes I present this spectacular risotto of Portobello mushrooms that will love you.
| 🚻 2 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Plato |
| Ingredients to make mushroom risotto and pine nuts: |
| 1 cup arbor rice for risottos 8 mushrooms portobello 1 grated onion preferably 1 tablespoon of pinions 1 butter nut 1 jet of olive oil 1 tablespoon of cheese parmesan cheese 1 pinch of salt 1 pinch of Pepper 1 glass of puchero broth |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make mushroom risotto and pine nuts:
1. We scrub the onion with a thick hole grater, we clean the portobellos and chop them very small to start preparing the mushroom and parmesan risotto.
Trick: When the onion is grateful instead of chopping it, we will get it to cook it is practically imperceptible, and this loves children above all.
2. We put some olive oil to heat and, when it is at its point, add the onion, sauté it well and when it is transparent we add the very chopped portobellos and continue to saute them well until they are made.
3. To continue with the recipe of the Portobello mushroom risotto, add the pine nuts and incorporate them well into the sauce. Finally, we add the cup of rice, to which we will take a few laps so that all the flavors of the stirfrito are impregnated.
TRUCK: Say rice well before adding the broth and will take the taste of the sauce much more.
4. Next, we add the broth little by little to complete the rice, and so on until the Portobello and Piñones risotto is at its point. The broth can be meat or vegetables, if a vegetarian diet is followed.
5. In the last minute of cooking we put the heat to a minimum, add a butter nut and mix well so that the mushroom risotto is very creamy.
6. Once the rice cooking is over, we gradually add the Parmesan cheese so that it is founded well with the heat of rice until it is tremous and to our liking.
7. Once placed, we sprinkle about the risotto of mushrooms and parmesan some parsley and ham virutillas. If you liked this recipe and you want to discover other dishes as tasty and simple, pass through my blog target = _blank rel = NOFOLLOWCON THOUSAND FLAVORS, I wait for you!
