I will tell you how I made risotto so that it would not hurt the figure and it would be delicious. It turned out just a divine risotto.

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Good day and delicious weight loss!

I will tell you how I made risotto so that it would not hurt the figure and it would be delicious. It turned out just a divine risotto.

Tasty and not starving to slim down - perhaps I was convinced of this from my own experience.

After all the diets and hunger strikes that brought only short-term results, calorie counting turned out to be the most comfortable method of losing weight:

I will tell you how I made risotto so that it would not hurt the figure and it would be delicious. It turned out just a divine risotto.

We have all heard of such a dish as risotto. Many, I think, have even tried it more than once. As the chefs say, risotto is a very complex dish and not every professional chef can cook it correctly.

I will not pretend to prepare the most correct risotto. My task is to cook a delicious dish ala risotto, and even less high in calories than a regular risotto.

In my opinion, I coped with the task. It was very, very tasty and the KBZHU dishes pleased.

To make the risotto, I needed the following products (for 2 servings):

  • rice for risotto - 100 g,
  • dried mushrooms - 25 g (weight of soaked mushrooms - 105 g),
  • chicken broth - 600 g,
  • onion, 1 piece - 75,
  • 2 cloves of garlic - 10 g
  • suluguni cheese - 50 g,
  • butter - 10 g,
  • olive oil - less than 1 g,
  • salt, black pepper, a whisper of oregano.

Cooking.

For the mushroom risotto, I used dried mushrooms, which I soaked in warm water beforehand and changed the water several times.

We also need chicken stock (I used the leftover chicken stock from the soup by straining it).

⛔ The broth should be put on fire to keep it hot.

Chop the onion in half rings, finely chop the garlic and send to fry in a saucepan. Sprinkled some olive oil from a spray bottle - that's less than 1 g.

As soon as the onion and garlic are fried and golden, add rice for risotto to them.

⛔ Rice for risotto should never be rinsed. It is important.

Suitable for risotto are the following types of rice: Vialone, Arborio and Carnaroli. Arborio is most often found in stores.

Fry rice with onions and garlic, stirring occasionally.

When you see that the rice becomes transparent, and the middle is still white, we begin to slowly pour chicken broth into the rice.

⛔ It's important that the chicken stock is hot!

We add the broth gradually, when we see that it is almost absorbed into the rice and evaporated. Stir occasionally. The rice will take about 20 minutes to cook in total.

When there is less than half of the broth left, add the mushroom butter, spices (salt, black pepper, a pinch of oregano) and the remaining broth. We bring the rice to readiness "al dente".

And at the very last moment, add suluguni cheese.

Stir to melt the cheese, cover with a lid, let it simmer for a couple of minutes and serve immediately.

The texture of the risotto is creamy.

Enjoy your meal! Its godlike!

No, this is not porridge with mushrooms or pilaf with mushrooms. Is not nothing. Try it.

KBZHU per 100 g of ready-made dish: K - 146, B - 9.2, F - 4.4, U - 17.9.

By the same principle, you can cook not only risotto with mushrooms. But also with chicken, shrimp, ham and vegetables. Just a flight for your imagination!

You can watch the video recipe:

✅✅✅You can look at many other recipes in the catalog at this link.

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