3 tablespoons unsalted butter
1 garlic clove
1 pound fresh Portobello and crimini mushroom
Fresh parsley, chopped
Sea salt and pepper
1-ounce dried porcini mushroom
2 cups Arborio rice
½ cup dry white wine
1 L chicken stock
1 head broccoli
50 g parmesan cheese
2 tablespoons olive oil
Healthy risotto with Broccoli and mushroom
"White button mushrooms may promote immune function by increasing the production of antiviral and other proteins that are released by cells while they are trying to protect and repair the body’s tissues. Mushrooms also promoted the maturation of immune system cells — called dendritic cells — from bone marrow. According to this, mushrooms may help enhance the body’s immunity leading to better defence systems against invading microbes"
Cooking time : 40 MINUTES Serves : 3
Step 1: Melt the butter (2 tablespoons) in a heavy-based saucepan over medium heat. Chop 1/2 onion finely and cook in the butter until softens and becomes translucent, about 5 minutes
Step 2: Chop fresh mushrooms in quarter, then add to the onion and cook for 3-5 minutes until lightly browned, season with sea salt and pepper. Drizzle in truffle oil then add the dried porcini mushrooms which were reconstituted in 1 cup of warm chicken broth. Season again with sea salt and fresh cracked pepper. Sauté 1 minute then remove from heat and set aside.
Step 3: Coat a saucepan with 2 tablespoons of oil. Sauté the remaining ½ onion and garlic clove. Add the rice and stir quickly until it is well-coated and opaque, about 1-2 minutes. This step cooks the starchy coating and prevents the grains from sticking. Stir in wine and cook until it is nearly all evaporated.
Step 4: Meanwhile, heat the chicken broth in a medium saucepan and keep warm over low heat. With a ladle, add 1 cup of the warm broth and cook, stirring, until the rice has absorbed the liquid. Add the remaining broth, 1 cup at a time. Continue to cook and stir, allowing the rice to absorb each addition of broth before adding more.
Step 5: While the rice cooks, thinly slice the broccoli steams on the diagonal up to 1 cm below the head, and break the florets into small pieces. Add the broccoli and mushroom to the rice mixture, cook until tender, about 3 minutes.
Step 6: This healthy risotto should be slightly firm and creamy, not mushy. Stir in the butter (1 tablespoon), season with sea salt and pepper. Pour the rice into serving bowls, scatter the parmesan over the top and chopped parsley.