Lemon Vegetable Risotto with Mushroom Smoothie

Last Updated on December 6, 2024

Creamy, lemon-scented risotto with fresh mushrooms, leeks, onions and Smakoun. Softened with cream.

Ingredients:

2 cups of rice 250 g fresh mushrooms 200 g Oyster mushroom flavor 50 ml oil 200 ml cream or soy cream 3 handfuls of finely chopped leeks 1 teaspoon of mushroom seasoning 1 pc medium onion 1/4 pc lemon

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pinch of ground cumin white pepper salt

Procedure:

1. Fry mushrooms (cut into quarters; if larger, into eighths) with cumin and finely chopped onion in half the oil, add coarsely grated or chopped Shmakoun after a while
2. When the Vegetable Recipes and the Shmakoun have turned a little golden, add the leeks
3. Stir-fry briefly and transfer from the pan to a plate
4. If necessary, add a little more oil to the pan and fry the rice in it until it turns white
5. Then immediately pour in two cups of water, add salt and cover with a lid
6. Cook over low heat, stirring occasionally, until the rice is soft
7. Then add the finished Vegetable Recipes with the Shmakoun, pepper, salt and mushroom seasoning
8. Peel the lemon and chop the pulp into pieces
9. Add to the risotto, stir, pour in the cream
10.

Note:

Written and photographed by Daniela Svobodová. More recipes by the author can be found on her website here: Daniela likes to cook …. and writes.Do you know what is Shmakoun, what it is made of and how to cook with it? Visit: www.smakoun.eu.