Ingredients to make Risotto Light and healthy:
- 100 ml of dry white wine
- 10g wild mushrooms, soaked in 100ml boiling water until tender
- 250g mushrooms
- 2 garlic cloves, crushed
- 300 g of rice for risotto
- 200 ml vegetable broth, kept at a simmer.
- 50 g grated Parmesan cheese
- 1 onion cut into very thin slices
- A few handfuls of fresh arugula
How to make Risotto Light and healthy:
- Soak the wild mushrooms in 100 ml of water until soft (approximately 10 minutes).
- Drain and reserve the liquid, and add the reserved mushroom juice to the vegetable broth.
- Cut the wild mushrooms and the fresh mushrooms together.
- In a large skillet, heat some water, add the mushrooms and simmer until soft and the water has evaporated.
- Add 1 tablespoon of olive oil, raise the heat and add the rice and stir until the rice, oil and mushrooms are well mixed.
- Add the wine, mix well and allow the wine to evaporate.
- Continuing to stir, gradually add the hot broth allowing it to evaporate before adding more. This takes between 15 and 20 minutes.
- When the rice is tender, add the cheese and lastly the arugula. Serve with fresh mixed salad.
