Mushroom risotto with avocado cream
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ingredients
1 cup Natural rice 2.5 cups water 2 tbsp olive oil 1 pk onion red pepper ground, turmeric ground on the tip of a knife, black pepper ground, chili pepper 250 g oyster mushroom 1 pk avocado 2 cloves garlic 3 tbsp sour cream relish grated hard cheese
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Delicious dinner.
1.
Rice is picked over and rinsed at least three times under water. Boil in salted water with 1 tsp oil. Cook for about 30 minutes.
2.
Clean the mushrooms, wash under water and cut into slices.
3.
Fry the finely chopped onion in oil in a pan, add the mushroom and fry until it releases water. Then season with salt, pepper, a pinch of turmeric and paprika, add a little water and simmer briefly.
4.
Add the cooked rice to the mushroom mixture, stir, season if necessary and remove from heat.
5.
Slice the avocado in half, remove the stone. Mash the pulp with a fork, mix it with the squeezed garlic and sour cream, season with salt and chili pepper.
6.
Sprinkle the warm risotto with grated cheese and serve with avocado cream. Enjoy!
