Roasted portobello mushroom and artichoke risotto
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Roasted portobello mushroom and artichoke risotto.
Ingredients
2 portobello mushrooms
4 cloves of garlic, peeled
1 tbsp oil
1 onion, diced
150 g Arborio risotto rice
1 wineglass of vermouth/white wine
700 ml vegetable stock
Half a jar of artichokes (around 150 g), roughly chopped
Juice of half a lemon
Parmesan cheese
Instructions
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