Introducing Violettes Risotto with mushrooms, a seasonal and Swiss-sourced recipe that promises to tantalize your taste buds with every bite. This dish features a rich, creamy risotto infused with the delicate and aromatic flavor of violet carrots, complemented by earthy mushrooms for a truly satisfying meal. And to top it off, all dry ingredients come in reusable jars, making this dish not only delicious but eco-friendly too!
1. Prepare your vegetables: Chop onion and garlic into very small pieces. Chop mushrooms and carrot in small pieces. Set aside.
2. Prepare vegetable broth by adding the vegetable stock to the water. Fry onion and garlic in 2 tbsp olive oil. Add the risotto rice and a bit of the vegetable broth. Stir constantly.
3. Add the chopped carrot and about half the fresh mushrooms and mix well. Gradually add more vegetable broth and stir well. You do not want the rice to be swimming in too much water. Depending on whether you add more or less water, the amount of water that evaporates will vary, so you might need a bit more water than indicated. Total cooking time is about 20 minutes. Cooked risotto should be al dente — that is, fully cooked, yet still somewhat firm to the bite.
4. In the meantime, fry the rest of the mushrooms in 1 tbsp olive oil for about 4 minutes.
5. Once the rice reaches the perfect consistency, add nutritional yeast flakes and spinach and simmer for another 1-2 minutes. Season to taste with salt and pepper and serve with fried mushrooms on top.
Our Violette Carrot Risotto with mushrooms can be stored in the fridge for up to three days. To enjoy it at its best, simply add a splash of water to revive the texture and flavors.
Did you know that violette carrots were originally grown in Afghanistan and later introduced to Europe during the Middle Ages? These purple-hued root vegetables are packed with nutrients and add a delightful twist to classic risotto dishes.