Wild Risotto with VegetablesAnanás e Hortelã
1 cup wild rice (mixture)
vegetable broth (to taste)
1/2 cup white wine
3 tablespoons oil
1 garlic cloves
1 zucchini (coarsely grated and not peeled)
1 carrots (coarsely grated)
100 grams fresh mushrooms (laminated)
2 tablespoons grated parmesan cheese
1 bunch parsley (and chopped coriander)
50 grams sliced almonds
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1In a pan, prepare the vegetable broth and keep it warm.
2In another large pan, heat the olive oil with the chopped onion, chopped garlic and the sliced leeks, leaving it to braise for about 5 minutes.
3Then add the grated zucchini, the carrot and the mushrooms, involving.
4Add the rice and let it fry.
5Add the wine and stir until the alcohol evaporates.
6When the mixture is almost dry, add vegetable broth.
7Always stir the rice and go adding broth until the rice is cooked and all the broth is absorbed.
8Remove the heat and add the grated parmesan and time involved.
9Sprinkle with parsley and coriander and sprinkle with almonds.