Yoga School Bretagne
 

the Risotto of my Papi Guido!


This recipe is sweetness itself. It's a comforting, gourmet, gluten-free dish. It reminds me of my Grandfather's knees, whom I thank and to whom I send all my love!

 

Ingredients:

- 300g of special Arborio rice for risotto

- Organic vegetable broth: 2 cubes in 1 L of warm water

-150g of parmesan cheese

- 450g of mushrooms in melancholy of your choice

- 1 onion or shallot

- 3 cloves of garlic

- 2 tablespoons of olive oil

- 3 sprigs of parsley

- Salt and pepper to your liking (be careful, the broth is already salty)

-Some borage flowers

-A few fresh basil leaves

 

The delicious recipe:

 

1- To prepare the mushrooms, brush them, dry them and cut them into strips.

Sauté the minced garlic clove, add the mushrooms and let them cook for about 3 minutes, adding the washed and chopped parsley at the end. Add salt and pepper and set aside.

2- Do the same with the asparagus (without parsley) and set aside.

3 - Heat one liter of water in which you will dilute the vegetable bouillon cubes. In a frying pan, heat the olive oil to barely brown the chopped onion for 2 minutes and add the rice, stirring until it is slightly transparent.

4- Add a ladleful of broth as you go and mix.

Once the broth is well absorbed, add another ladle, and so on until the broth is exhausted (about 20 minutes). 

5- Add half of the Parmesan and half of the mushrooms, wait 2 minutes and mix until smooth.

 

To finish, serve in a beautiful plate:  

Add the rice, the rest of the mushrooms and the two asparagus that you have warmed up, then place the long shavings of parmesan cheese detailed with a vegetable peeler on top.

Decorate with your borage flowers, minced basil and a drizzle of raw olive oil.

Serve hot. Enjoy!

 

This was our lunch at the last yoga teacher training! An ecstasy!


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