Serving amount: 8 portions
Preparation time: 30 min
Cooking time: 30-45 min
½ glass extra virgin olive oil
2 large onions, cut into small cubes
1 carrot, coarsely grated
2 sticks Celery or celery, cut into small cubes
1 small zucchini, cut into small cubes
5 cloves garlic, cut into large slices
500 g mushrooms, cut into big cubes
500 g round grain rice
1 glass white wine or apple vinegar
3 leaves whole bay leaf
1 stick thyme
5 leaves fresh sage
1 stick rosemary
1-1.5 liters water
1 tsp smoked paprika powder
½ tsp black pepper
½ tsp cumin powder
1 pinch ground nutmeg
1 tbsp salt
3 tbsp yeast flakes
5 tbsp almond flour
small bunch fresh parsley
- Heat a large pot and add the onion. Pour over the olive oil and sauté until the onion is golden brown.
- Add the carrot and celery and let it simmer for about 10 min.
- Add the zucchini and the garlic.
- When beginning to sense the garlic fragrance, add the mushrooms into the pot. Sauté the vegetables until the mushrooms loose their water and a a bit of sauce is formed in the pot. Cook for another 5 minutes.
- Now add the rice, mix well and add the wine or vinegar.
- Add the herbs (except for the parsley) and stir constantly, so that the bottom of the pan does not burn.
- Add water until the pot contents are completely covered.
It is important to stir all the time.
- Add the spices and gradually add more and more water until the rice can no longer absorb it. The mixture should always remain liquid, and it is important to keep stirring so that the bottom does not burn.
- In about 20 minutes of cooking the rice is at “Al Dente” cooking.
If you wish a softer cooking level, continue to add some water to cook the risotto well. After another 20 minutes it will become a soft mass.
- Now you can serve a large portion of risotto with fresh parsley and yeast flakes with the wooden spoon.
Article published by Pauline Eberts
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