Mushroom risotto with kale microgreens and truffle butter

Ingredients

• 300 g Arborio rice
• 150 g of various mushrooms, chopped
• 1 onion, finely chopped
• 2 cloves of garlic crushed
• 40 g olive oil
• 1 litre of vegetable stock
• 50 g Parmesan cheese grated
• 50 g FoodsCross white truffle cow butter
• 50 ml dry white wine
• 25 g BIO kale microgreens FoodsCross
• Salt and pepper

For the recipe we used:

Directions:

1. In a large skillet over medium heat, sauté the onions and garlic with the olive oil until soft.
2. Add the chopped mushrooms and sauté for a few minutes. Continue with the Arborio rice, which we cook until translucent.
3. Add the white wine and allow it to evaporate.
4. Add the heated vegetable stock little by little and constantly stir until the rice is cooked “al dente”.
5. Remove from the heat, add the FoodsCross truffle butter and parmesan cheese, and stir gently.
6. Add the FoodsCross organic kale microgreens and serve hot.

Nutritional Value

This risotto with mushrooms and organic microgreens is a nutrient-rich dish. The combination of mushrooms and microgreens provides an abundance of essential vitamins, minerals and antioxidants, contributing to immune system function and overall health.