Ingredients:1 ½ cup rice2 cups vegetable or mushroom broth1 cup of coconut milk from a can2 tbsp. vegetable oil1 medium onion2 cloves of garlic1 tbsp. garlic powder2 cups champignonsSalt, pepper - to taste3 sprigs of thyme½ cup of frozen green peas
Recipe:In a large frying pan, heat 1 tbsp. oils. Add chopped onion and fry for 2-3 minutes. Add chopped garlic and fry for another 2 minutes. Pour in the rice and fry for a minute, then add the soup ladle and place 2 sprigs of thyme. Cook, often stirring, until the broth is completely absorbed, then pour gradually over the ladle until the broth is complete. Then pour coconut milk, sprinkle with salt, pepper and cook for another 5-7 minutes. At the end, add the green peas and cover with a lid. In another pan, heat the oil and add the sliced mushrooms. Add garlic powder, salt, pepper and add thyme leaves. Cook until golden mushrooms. Serve the risotto, putting mushrooms on top and sprinkling with greens.
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