- 3 tablespoons unsalted butter
- 1 onion
- 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 broth
- 1 head broccoli
- 50 g Parmesan cheese
- 2 tablespoons olive oil
Healthy risotto with Broccoli and mushroom
"The proteins promoted by mushrooms are released by cells while they're attempting to protect and repair the body’s tissues. This promotion comes from white button mushrooms. Mushrooms also promoted the maturation of immune system cells — known as dendritic cells — from bone marrow. Also, mushrooms could help enhance the body’s immunity leading to better defense systems against invading microbes"
Cooking time: 40 MINUTES Serves: 3
Step 1: Melt the butter (2 tablespoons) in a heavy-based cooking pan over medium heat. Chop 1/2 onion finely and cook in the butter till softens and becomes translucent about 5 minutes
Step 2: Chop fresh mushrooms in the quarter, then add to the onion and cook for 3-5 minutes till lightly browned, season with sea salt and pepper. Add the dried porcini mushrooms that were reconstituted in 1 cup of warm chicken stock. Season again with sea salt and fresh cracked pepper. Sauté 1 minute then take away from heat and put aside.
Step 3: Coat a cooking pan with 2 tablespoons of oil. Sauté the remaining ½ onion and garlic clove. Add the rice and stir quickly till it's 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 till it's nearly all evaporated.
Step 4: Meanwhile, heat the chicken stock in a medium cooking pan and keep warm over low heat. With a ladle, add one cup of the warm broth and cook, stirring, till the rice has absorbed the liquid. Add the remaining broth, one cup at a time. continue to cook and stir, allowing the rice to absorb every addition of broth before adding more.
Step 5: While the rice cooks, thinly slice the broccoli stems 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 till 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.