Risotto de Champiñones/ Mushrooms Risotto 🍚 [Spa]/[En]

in Natural Medicine2 months ago

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En mi vida nunca había hecho un risotto y amo el arroz!

Mi mama siempre prepara un risotto de champiñones con queso parmesano espectaculas, una de las recetas que mas le gusta hacer

Como últimamente estoy usando la cebada para muchas recetas para Santi, revise que almuerzo le podría preparar con cebada y encontré el risotto

Realmente fue genial, así que llame a mi mama para que me dijera que utiliza ella y le hice las modificaciones a la de Santiago, aproveche de introducir el champiñón en su alimentación, así que use solo 1, jaja por eso no veras muchos champiñones en la foto

Para ello necesite:
Cebada perlada cocida
Calabacín
Zanahoria
Pimentón
Cebolla
Cebollín
Champiñón
Agua

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Preparación:
Cortar la cebolla en pequeños cuadritos junto al pimentón, champiñón
Poner a sofreír a fuego bajo la cebolla y el cebollín
Rallar el calabacín y la zanahoria para que quede fino
Luego que la cebolla este transparente le agregas los champiñones, y mezclas para que se cocine, cuando este listo incorpora el pimenton.

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Cuando la preparacion este homogenea, le agregas el calabacin y la zanahoria, y revuelves para que se integre.

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Le puedes añadir un poco de agua de la cebada para que se cocine los aliños
Cuando el agua reduzca le agregas la cebada perlada y las mezclando poco a por para que se integren los sabores, deja que se reduzca el agua segun tu gusto, Y listo

Yo lo acompañe con unos poquecitos vegetarianos de verduras

I have never made risotto in my life and I love rice!

My mom always prepares a spectacular mushroom risotto with parmesan cheese, one of the recipes she likes to make the most!

As lately I am using barley for many recipes for Santi, I checked what lunch I could make him with barley and I found the risotto.

It was really great, so I called my mom to tell me what she uses and I made the modifications to Santiago's, I took the opportunity to introduce the mushroom in his diet, so I used only 1, haha that's why you will not see many mushrooms in the photo.

For this I needed:
Cooked pearl barley
Zucchini
Carrot
Paprika
Onion
Chives
Mushroom
Water

Preparation:
Cut the onion into small squares together with the paprika, mushroom, onion and water.
Sauté the onion and chives over low heat.
Grate the zucchini and carrot to make it fine.
After the onion is transparent add the mushrooms, and mix to cook, when ready add the paprika.
When the preparation is homogeneous, add the zucchini and carrot, and stir to integrate.

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You can add a little water from the barley to cook the seasoning.
When the water reduces, add the pearl barley and mix it little by little so that the flavors are integrated, let the water reduce according to your taste, and that's it.

I served it with some vegetarian vegetable sticks.

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Hi kyleana,

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Very creative to use barley for a risotto. I've never been a big fan of risotto, and I suspect I would like this dish you've made much more. Thanks for sharing.


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