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Mónica

Mónica Mateos

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Recipe of Amaranth and Mushroom Risotto
Recipe

Amaranth and Mushroom Risotto

15 mins
10 mins
Low
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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.
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Ingredients

8 portions
  • 2 tablespoons olive oil
  • 1 cup leek, chopped
  • 3 cloves garlic, finely chopped
  • 1 tablespoon thyme, finely chopped
  • 4 cups fresh mushroom, filleted
  • 1 cup mushroom, filleted
  • 3 cups amaranth
  • 1/4 cups white wine
  • 1/2 cups almond milk
  • 1/2 cups Parmesan, vegetarian, freshly grated
  • 2 tablespoons chives, finely chopped
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 cup arugula, to decorate
  • 1/4 Parmesan, cut into sheets

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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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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