Mushroom Risotto

 Actually by now, I have a collection of recipes I like and that are easy too cook, which I just pick from for a day. But recently, I just felt like trying something new. And it was a total success, so I want to share the recipe with you.

 

 

Carrot sauce

• Preparing time: 10 minutes
  
• Cooking time: 40 minutes

Ingredients:

• whole-grain rice
  
• 1 onion
• broccoli
• 1 carrot
• 1/4 zucchini
• corn
• almond butter
• salt 
• pepper
• (smoked) paprika powder
  

Method:

1. Set the rice up to cook for about 30 minutes and prepare the rest during the cooking time.
2. Chop the vegetables.
3. Cook them in a pot/wok with water, some salt, pepper and paprika powder.
4. Slice the onion and the mushrooms.
5. Fry the onions with some oil, salt, pepper and smoked paprika powder in a pan.
6. Add the mushrooms to the pan after about 2 minutes and fry for another 3-8 minutes according to taste (I like the mushrooms fried really troughly).
7. Stir the almond butter into some water (preferably the cooking water of the vegetables, witch should be finished by now).
8. Add the cooked rice to the mushrooms and stir in the almond butter-water.
9. Season the mixture and let it sit for another 5 minutes.
10. Enjoy!