This original dish of amaranth base risotto with mushrooms is warm and comforting. The flavor of amaranth combined with mushrooms and mushrooms and creamy almond milk and parmesan cheese for vegans with a touch of fresh arugula will make this dish your fascination.
Learn more about Mónica Mateos
Ingredients8 portions
Preparation
Heat a pot over medium heat with the olive oil, add the pore, garlic, thyme so that they begin to release their aroma, add the mushrooms, the mushrooms until they start to release their juice, add the amaranth and the white wine , add the almond milk so that the preparation is moisturized and acme, add the grated parmesan, the onion, season to your liking.
Serve the amaranth risotto and add the fresh arugula top with a few slices of parmesan. Delicious!
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