Looking for a vegan dish that everyone can enjoy this Christmas? This shiitake and zucchini risotto seems like an excellent option for both lunch and dinner. And it's easy to make, although ideally you should make it fresh.
The good news is that even if you have to do it at the moment it won't take you long. You can leave the sauce, the vegetable and zucchini broth done and so you only have to add the rice half an hour before lunch or dinner and stir and stir until it is done.
With this risotto, you won't need to prepare much else to complete the menu. A simple starter and a selection of nougat for dessert will be enough to keep your guests happy. Sometimes we overcomplicate things, and I think if the pandemic taught us anything, it was to recognize what's truly important.
The recipe
- 320g. of round rice (I didn't have the right one and I put another one)
- 2 dientes de ajo chopped
- 180g. shiitake
- 1 l. hot vegetable broth
- 1 cup of cream of zucchini and hot onion
- Salt and pepper
- Olive oil
- Grated cheese to serve
- We fry the clove of garlic in a saucepan with a drizzle of olive oil.
- After add the mushrooms in strips and cook the whole for a couple more minutes.
- We incorporate the rice and we stir.
- Next, add a ladle of broth and cook over medium-low heat, stirring constantly until the rice begins to dry out. Then we add broth again. usually heit will take about 20-22 minutes the whole process.
- Once the rice is almost done, add the cream of vegetables hot, mix and cook a couple more minutes.
- We serve the shiitake risotto immediately with a little grated cheese on top.