Make Cod Liver and Mushroom Risotto
Cod Liver and Mushroom Risotto
Ingredients:
- 2 tablespoons of sunflower oil
- 2 tablespoons of butter
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 cups of champignon mushrooms, sliced
- 1 cup of uncooked white rice
- 2 cups of vegetable broth
- 1/2 teaspoon of thyme
- 1/2 teaspoon of sugar
- 1/2 teaspoon of salt
- 1/4 cup of grated Parmesan cheese
- 2 tablespoons of chopped fresh parsley
- 1/4 cup of breadcrumbs
Instructions:
1. Heat the oil and butter in a large saucepan over medium heat.
2. Add the onion and garlic and cook for about 5 minutes, stirring occasionally, until the onion is softened.
3. Add the mushrooms and cook for another 5 minutes, stirring occasionally.
4. Add the rice and cook for another 2 minutes, stirring constantly.
5. Add the vegetable broth, thyme, sugar, and salt. Bring to a boil, reduce the heat to low, and simmer for about 15 minutes, stirring occasionally, until the rice is cooked through.
6. Add the Parmesan cheese, parsley, and breadcrumbs and stir to combine.
7. Serve the risotto hot with a sprinkle of Parmesan cheese and parsley. Enjoy!