Lean risotto - a fasting dish that can always please.
Fast risotto - Javorka Filipović
Lean risotto - a lean dish that can always please.
- 1 onion
- 200 g of mushrooms
- 1 piece of carrot
- 1 cup rice (200 ml cup)
- 1 tablespoon of dry herb seasoning
- 50 ml of white wine
- 50 ml of oil
- water (if needed)
- Sauté finely chopped onion and carrot with spices in oil.
- Add the chopped champignons and saute everything together so that the champignons soften a little.
- Wash the rice, add it and pour wine and water (2 cups of water of 200 ml).
- Cook everything together at a medium temperature so that the rice softens, but does not overcook.
- At the end, transfer everything to a fireproof dish and bake at 200 degrees until all the liquid evaporates and the risotto gets a nice crust.
- Serve with salad as desired. In our case, it was marinated beets.
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