Forest-Style Risotto
Ingredients
- 1 pack of HappyVore plant-based matches
- 100 grams of risotto rice
- 70cl de de bouillon de légumes
- 5 button mushrooms
- 3 small shallots
- 10 cl of dry white wine
- A few sprigs of parsley
- Salt & pepper
- Olive oil
The Step-by-Step Recipe
1/ Peel and finely chop the shallots. Wash and chop the parsley.
2/ Heat the vegetable broth.
3/ In a deep skillet, sauté the julienned vegetables in a drizzle of olive oil. When they are well browned, add the shallots and rice. Stir until the rice turns translucent, then deglaze with white wine, making sure to scrape up all the browned bits from the bottom of the pan.
4/ Once the wine has been absorbed, add the turmeric and enough vegetable broth to cover the ingredients. Stir thoroughly.
5/ Keep adding liquid to the risotto until the rice is tender and creamy. Finish with the chopped parsley and stir to combine.
5/ While the risotto is cooking, brown the quartered button mushrooms in a skillet with a drizzle of olive oil.
6/ Spoon the risotto into soup bowls and top with a few grilled mushrooms, a little parsley, a drizzle of olive oil, and a pinch of fleur de sel. Enjoy while it’s hot!
