Usuba
Risotto with Vegetables and Mushrooms
A classic Italian rice dish with mushrooms, zucchini, and green peas. The rice is cooked in the oven, vegetables are sautéed separately, then everything is mixed together and topped with cheese. A tender, aromatic, and hearty dish.
- Total
- 35 min
- Standard serving
- 297.5 g
Ingredients
Total 6
Instructions
- 1
Step 1
Sort through and rinse the rice. Place it in a pot with butter, salt it and heat, stirring. Pour in hot broth, mix thoroughly and bring to a boil.
Cover the pot with a lid and place it in a preheated 180°C oven for 15–17 minutes until the liquid is completely absorbed.
- 2
Step 2
Slice the mushrooms and fry them in oil until golden brown.
Boil the green peas and fry them in butter.
Clean the zucchini, cut into cubes and fry in oil until soft.
- 3
Step 3
Mix the cooked rice with sautéed vegetables and mushrooms, stirring with a wooden spoon.
Sprinkle the dish with grated cheese. If desired, add a pinch of saffron for aroma and color.
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