|mixed edible mushrooms|
Well, I've been having so much fun creating all these recipes, that I decided to make it a weekly; Supper on Sunday! Of course this last one will be a vegan recipe (and not on Sunday), but in the future, next to the vegan recipes there will also be recipes with cheese, eggs, honey and sometimes even fish. Get ready for a summer with delicious meals, drinks and desserts!
|it tasted really good!|
For this week, I made a vegan mushroom risotto for 3 persons. Start by making 0,6 liters of vegetable broth. Mean while, chop 2 cloves of garlic, a leek and 300 grams of mixed mushrooms and fry them in a tablespoon of olive oil. When the broth is ready, put a few tablespoons aside and let about 20 medium threads of saffron soak in it. Get back to your frying pan and add a chopped red paprika and a sliced courgette. Simmer about 5 minutes and add 300 grams of risotto rice. Stir and let the rice become a little moist, then add a part of the broth. Stir and let it simmer and add the rest of the broth. Simmer on a medium fire for about 20 minutes. Check and stir every other minute and if the mix gets dry too quick, add a little more water. In the end, add the saffron-mix and 2 tablespoons of freshly chopped parsley, stir and serve!