Rizotto with mushrooms

Rizotto with mushrooms

• Mushrooms (boiled) — 300 g
• Vegetable oil — 2 tbsp.
• Onion (sliced ​​into rings) — 1 pc.
• Bulgarian pepper (finely chopped) — 1 pc.
• Rice — 200 g.
• Mushroom broth — 3 cups (you still cook mushrooms).
• Parmesan cheese (grated) — 2 tbsp.
• Parsley, basil, green onions — to taste.
• Salt and pepper to taste.


  1. Fry the onion and pepper in vegetable oil, add the mushrooms and, stirring constantly, hold on the fire for about five minutes, until they are soft.
  2. Pour some oil into a separate deep frying pan with a thick bottom or in a cauldron, lightly fry the rice until golden brown, fill it with broth and cook over medium heat until the rice absorbs all the water
  3. Add the mushroom mixture and keep on low heat for another 1-2 minutes.
  4. Sprinkle with herbs and cheese, salt, pepper, mix, sweat a little under the lid and serve.
    Cook with pleasure, delight your family !!!

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