Veg­e­tar­ian, vewn­gite­hanace TRUFFLEINFUSED RISOTTO CAKES

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WKND - - Kitchen Classics Going Green - JUIDIN BERNARRD In­gre­di­ents

• ½ a medium onion • 2 gar­lic cloves • 1 tbsp co­conut oil • 2 cups but­ton mush­rooms • 1 cup shi­take mush­rooms • 2 cups Ar­bo­rio rice • 2 L veg­etable broth • 1 tbsp truf­fle oil • ½ cup chopped co­rian­der • 1 tsp salt or to taste • 1 tsp black pep­per

Method

In a large pot, sauté the onion and gar­lic together in co­conut oil for 3- 5 min­utes.

Add the mush­rooms and rice and sauté for another 5 min­utes.

Add 2 cups of the veg­etable broth to the rice mix­ture in ad­di­tion to the truf­fle oil.

Keep on stir­ring the broth ( adding the re­main­ing broth two la­dles at a time). Sea­son to taste. The to­tal cook­ing time should be 45- 50 min­utes.

Once the risotto is ready, move it to a bowl and al­low to cool. Once cooled, add the chopped co­rian­der and mix well.

Make the mix­ture into small risotto cakes.

Be­fore serv­ing, heat the pan, add 1 tsp co­conut oil and heat your risotto cake on each side for 3- 4 min­utes on medium high heat. Serve.

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