Os dias sao mais frios. Chegou o Outuno e a hora mudou, fica de noite mais cedo e fica mais dificil sair de casa ao fim do dia. Ando a dormir mal, ora esta frio, ora esta calor. Apanhamos castanhas em Windsor, e enfeitamos a casa para o Halloween. Continuamos caseiros e caseirinhos e como tal compramos calcas de fato-de-treino para ir mudando de "outfit" :)
Casamos no ultimo dia do mes, casamos no ultimo sabado antes de um novo lockdown que ai bem.
#happy
Nao sei se é facil fazer ou nao, para mim parece dificil, mas para o MP parece ser second nature. Super yummy, nao por ter sido ele a fazer, mas muito melhor do que em alguns restaurantes.
Com algumas adaptacoes (o MP adicionou edamame beans que eu adoro), mas a receita é daqui.
Mushroom Risotto
Ingredients:
1 Tbsp Olive Oil
1 Medium Onion (Chopped)
5 cups (480g) Cremini Mushrooms (Sliced)
1 Tbsp Crushed Garlic
1 and 1/2 cups (300g) Risotto Rice
6 cups Vegetable Stock
2 Tbsp Vegan Butter
Sea Salt (to taste)
Black Pepper (to taste)
Method:
Add olive oil to a pot with chopped onion and sauté on medium high for a couple of minutes until softened.
Add sliced mushrooms and garlic and toss with the onions.
Cover the pot and cook for a couple of minutes until the mushrooms have released some of their water.
Then remove the lid and add the risotto rice and sauté it with the onions, mushrooms and garlic.
Add 3 cups of vegetable stock, stir well, cover and simmer for around 20 minutes until the broth is mostly absorbed.
Add 1 and 1/2 cups vegetable stock, stir well again, cover and simmer for around 10 minutes until the broth is mostly absorbed.
Then add a final 1 and 1/2 cups of vegetable stock, stir well again, cover and simmer for a final 5-10 minutes.
It’s ready when all the stock has been mostly absorbed by the rice.
Turn off the heat and stir in 2 Tbsp of vegan butter.
Add sea salt and black pepper to taste.
Vegan for the animals
