This quick and simple recipe for a creamy mushroom risotto with vegetables is vegan, gluten-free, on a vegetable basis and can be perfectly built into a healthy diet. With its great sewing values, the recipe is ideal for yours Juice cure Preparation and follow-up and can also be integrated into your healthy everyday life. In this article you will find the ingredients and the preparation, as well as the recipe video with our cook Michi.
Ingredients (2 portions):
2 shallots
Risotto rice
Vegetable broth
olive oil
Yellow and green zucchini
Mushrooms
Vegan Parmesan
Fresh parsley
Preparation:
- First peel, halote the shallots and cut into small cubes
- Now sweat the shallots and the risotto rice in a saucepan with a little olive oil
- Deglaze the risotto approach with the vegetable broth and simmer at a low temperature
- Now cut the washed zucchini and the mushrooms
- First fry the onions and the zucchini for about 2-3 minutes in a pan with a little olive oil
- Now add the mushrooms and continue frying
- Meanwhile stir the risotto rice again and again
- If the zucchini have received a brownish color, you can serve the risotto rice with the vegetables together
- Sprinkle with fresh parsley and some vegan parmesan -already done!
- Enjoy your meal!
Nutritional values (per serving):
413 Kcal
57g carbohydrates
19g protein
12g fat
Recipe video: