Creamy chanterelle risotto

Creamy chanterelle risotto

When was the last time you enjoyed risotto? Maybe you think of a large amount of thick cheese, cream and butter and that’s why you’ve avoided risotto instead? In any case, we have good news for you, because we are going to share with you a particularly creamy chanterelle risotto recipe, which is completely herbal and much more body-friendly! Only the pure power of plants and delicious chanterelles that fit perfectly into the risotto.?

Quantity: for one to two
Preparation time: 35 minutes
Difficulty level: easy
You will need:

• 120g risotto rice (you can also use brown rice if you wish)*
• 200g chanterelles (fresh or frozen)
• 2 tsp coconut fat
• 1 tbsp full fat coconut milk
• 1 medium-sized red onion
• 2 larger garlic cloves
• 500-600ml vegetable broth (use ready-made broth or make your own)
• to taste black pepper, sea salt, fresh parsley or thyme
• 1 medium-sized pot for the risotto
• pan for the chanterelles
• smaller pot/saucepan to heat the broth?

How to prepare? 

Peel and chop the onion and garlic and heat the broth.? Then heat 1 tsp of coconut oil in a pan and add half of the onion and garlic to a hot pan (use medium heat). Brown for a few minutes and add rice. Mix carefully for 1-2 minutes and then pour in the broth (1 scoop at a time). Stir until the broth is absorbed into the rice, then slowly add more broth (1 scoop at a time until the broth is gone; add more broth as needed only after it has evaporated).? While the risotto is simmering, heat 1 tsp of coconut oil in another pan and brown the chopped chanterelles with the rest of the finely chopped onion and garlic. When the mushrooms start to cook, add half a scoop of broth, 1 tbsp of coconut milk, stir and turn off the heat and let it stand for a few minutes. When the broth is running out and the rice is almost done, add the chanterelle mixture to the rice, season with salt, pepper and chopped thyme. Cover the pan with a lid and let it stand with the lid on for another 2-3 minutes before serving.

* If brown rice is used, the process is faster and less broth may be used.