Name: Amaranth and Mushroom Risotto
Prep time: 25 min
Cook time: 10 min
Yield: 8
Cuisine: Internacional
Ingredients: 2 tablespoons olive oil; 1 cup leek, chopped; 3 cloves garlic, finely chopped; 1 tablespoon thyme, finely chopped; 4 cups white mushroom, sliced; 1 cup oyster mushrooms, sliced; 3 cups amaranth; 1/4 cups white wine; 1/2 cups almond milk; 1/2 cups Parmesan cheese, vegetarian, freshly grated; 2 tablespoons chives, finely chopped; 1 pinch salt; 1 pinch pepper; 1 cup arugula, for garnish; 1/4 Parmesan cheese, cut into slices

Preparation

15 mins

10 mins

Low

Heat a small pot over medium heat with olive oil, add the leek, garlic, and thyme to let their aroma release, add the mushrooms and the other fungi until they start to release their juice, add the amaranth and white wine, add almond milk to moisten the preparation and make it creamy, add grated parmesan and scallions, season to taste. Serve the amaranth risotto and top it with fresh arugula and some slices of parmesan. Delicious!