John Myers
Ingredients for 2 servings:
- 1 onion(s), finely chopped
- 1 garlic clove(s), finely chopped
- 250 g mushrooms, brown
- ½ bunch arugula
- 1 tbsp butter
- 130 g risotto rice
- 1 tsp thyme, chopped
- salt and pepper
- Cayenne pepper
- 200 ml vegetable stock
- 100 ml cream
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes
Clean the mushrooms and cut into slices or pieces. Clean, wash, and drain the arugula. Heat the oil and sauté the onions and garlic until translucent. Add the mushrooms and fry them all over. Set aside. Heat the butter in a pan, add the rice and thyme, and sauté briefly. Deglaze with half of the vegetable stock. Simmer for 15 minutes, stirring occasionally. Gradually add the vegetable stock and cream. Add the mushrooms and bring the risotto back to a boil. Season generously with salt, pepper, and cayenne pepper. Finely chop the arugula, stir in briefly, and serve immediately.
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