Simple Way to Prepare Homemade Chicory and mushroom risotto

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Before you jump to Chicory and mushroom risotto recipe, you may want to read this short interesting healthy tips about Your Overall Health Can Be Affected By The Foods You Choose To Consume.

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You must remember your parents telling you to ensure that you eat your vegetables, that is because this is really important for a healthy and balanced body. You may already understand that the majority of of the vitamins you need on a daily basis can be found in a variety of vegetables, but you will also be able to find necessary potassium in vegetables as well. One of the vegetables that will provide the potassium you need is broccoli. Something different you may want to try is the next time you make a salad try using spinach rather than your traditional lettuce as you will find that there are a lot more nutrients that can be found in those leaves.

Following a few of the suggestions above you will find that you will end up living a healthier life. One thing that you should actually avoid is all of the processed foods which you can easily purchase in the stores, and start preparing fresh foods for your meals.

We hope you got benefit from reading it, now let's go back to chicory and mushroom risotto recipe. To make chicory and mushroom risotto you need 8 ingredients and 9 steps. Here is how you achieve that.

The ingredients needed to prepare Chicory and mushroom risotto:

1. You need 2 of red chicories.
2. Use 4 of large portobello mushrooms.
3. Use 80 grams of Risotto (about 1 small water glass).
4. Get of Taleggio cheese.
5. Take of Drizzle of olive oil.
6. Use of Red wine.
7. You need of Salt.
8. Take of Parmesan cheese.

Instructions to make Chicory and mushroom risotto:

1. Cut the hard tail of the chicory, then slice it into small bits..
2. Peel the outer part of portobello mushrooms, then slice into smaller bits..
3. Add a drizzle of olive oil on a large wide base pan on a medium heat and add the mushroom and chicory..
4. Meanwhile boil a kettle. You will need about 3-4 glasses of water for 1 glass of risotto..
5. Once the chicory and mushroom is a little cooked and shrunk, add the risotto and mix for a bit. Add some salt to your taste..
6. Gradually add little boiled water at a time. I tend to do half a glass or less each time. Mix the risotto frequently throughout..
7. Once the risotto rice is about to reach al dente and almost all of the water has dried out, turn the heat down and add in few slices of taleggio and mix..
8. Lastly, add a bit of red wine and mix again..
9. Serve in a plate and top up with grated parmesan cheese to your liking..

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