Wild Mushroom and Rocket Risotto

Ingredients

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• Risotto Rice Risotto Rice 250g 1 & 1/4 cups
• Vegetable Broth Vegetable Broth 750ml 3 cups
• White Wine White Wine 75ml 1/3 cup
• Yellow Onion Brown Onion 1 1
• Garlic Garlic 2 cloves 2 cloves
• Olive Oil Olive Oil 2 tbsp 2 tbsp
• Chanterelle Mushrooms Chanterelle Mushrooms 200g 4 cups
• Arugula Salad Rocket Salad 80g 4 cups
• Table Salt Table Salt seasoning seasoning
• Violife Proscociano Wedge Violife Proscociano Wedge 50g 1/2 cup

Instructions

1. 1.Prepare the broth, bring to boil and let simmer slightly.
2. 2.Chop the onions and the garlic. Clean the chanterelle mushrooms with a small knife (do not wash them because they’ll lose their taste!) and halve them into smaller pieces.
3. 3.Heat a saucepan with the oil, add onion and garlic and roast golden, then add the rice and roast until glazed.
4. 4.Blot the rice with the white wine and add the chanterelle mushrooms. Pour some of the broth into the saucepan immediately after until the rice and mushrooms are covered.
5. 5.Turn down the heat and let it simmer while stirring every once in a while until the broth is boiled down.
6. 6.Add more broth and repeat the process until the rice is soft.
7. 7.Add the fresh rocket (arugula) to the risotto and stir well. Tip: don’t add all the rocket at once but in a few turns.
8. 8.Add the vegan cheese or parmesan and salt to taste.
9. 9.Turn off the heat and leave risotto covered on the stove for 5 minutes. Season again with salt and vegan cheese or parmesan to taste.
10. 10.Serve hot and garnish with fresh rocket.

Nutritional Information

• Calories:
  249
• Fat:
  11g
• Sodium:
  428mg
• Carbs:
  24g
• Sugar:
  3g
• Protein:
  10g