It’s been a while I haven’t posted any recipes. But I have good excuses: weekend away, invitations, eating out with my partners. Tonight I was craving for some champignon risotto – it is simple, easy and is a good main dish for a vegetarian meal.
You need – serves 2/3:
- 1 cup of rice (take either the Italian arborio rice, sushi rice works fine too as it is a round rice)
- 1/2 red onion
- 1 small zucchini
- 5/6 Paris champignons
- 3/4 tbsp. of extra virgin olive oil
- 500ml of water
- 1 cube of vegetable stock (or chicken, beef…whatever gives flavor to the rice)
- 100gr of Parmesan cheese (half to cook, the other half can be cut into big flakes to serve)
First, prepare the risotto base: in a large pan, heat the olive oil with the onions cut into big slices. Stir well until the onion get tender. Add the dry rice and stir until the rice becomes almost transparent. Boil the water in a sauce pan, and add the vegetable stock to melt it. Add half of the broth to the onion-rice mixture in the pan. Cook on medium heat, and add some more broth to keep on cooking the rice.
Clean and cut the champignons into halves. Peel the zucchini and cut it into small cubes. Add the vegetables to the risotto. Once it is well-cooked, add half of the Parmesan cheese that you will have grated beforehand. Keep on stirring the risotto. The vegetable should be very tender and the rice melting and shiny. No need to add cream to the dish, the cheese is enough to have a melting texture. Serve in bowls and top with Parmesan flakes.