Rich flavors - let’s come back to cooking that involves rich flavors with the most expensive spices in the world! But do not worry. This recipe is not going to be expensive. Here’s the recipe for vegan risotto with mushrooms, zucchini and peas cooked in apple cider and seasoned with a pinch of saffron. Perfect meal for chilly autumn afternoon.
Ingredients (serves 3-4):
200g risotto rice
about 750ml l of vegetable broth
2 onions
5 mushrooms
6 tbsp frozen peas
180-190 ml apple cider (Polish alcoholic beverage)
2-3 tbsp olive oil
salt
black pepper
pinch of saffron
Instructions:
Peel and dice the onion. Peel zucchini and cut it into cubes. Peel and slice the mushrooms. Heat the olive oil on a frying pan and add onion. Fry for a while, while tossing. When the onion turns gold, add zucchini and mushrooms and fry for about 4-5 minutes, stirring occasionally. Then add rice and mix well. Fry for a while until the rice is semi-transparent. Then add the cider and cook, stirring, until the liquid is absorbed. Add a ladleful of the warm broth to the rice and stir constantly until the liquid is absorbed. Continue adding the broth mixture, a ladleful at a time, stirring constantly and allowing the liquid to be absorbed before adding the next ladleful. Then add the saffron, season risotto with some salt and pepper, add peas and cook over low heat, until the rice is tender and the risotto is creamy. Enjoy!
Etykiety: english, gluten free, main course, recipes
