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RECIPES
| Valor energético | 100,6 Kcal |
| Grasas | 3,2 g |
| de las cuales saturadas | 1,8 g |
| Hidratos de carbono | 12,9 g |
| de los cuales azúcares | 0,9 g |
| Proteínas | 4,8 g |
| Sal | 1,4 g |
| Valor energético | 100,6 Kcal |
| Grasas | 3,2 g |
| de las cuales saturadas | 1,8 g |
| Hidratos de carbono | 12,9 g |
| de los cuales azúcares | 0,9 g |
| Proteínas | 4,8 g |
| Sal | 1,4 g |
Peel cucumber and remove the seeds with a spoon, cut into halfmoons. Heat 1 liter of water for every two tablets of broth. Fry garlic 30s, add mushrooms and sauté 3-4 min. Mix rocket leaves and cucumber. The risotto is ready when the rice is al dente but not raw (20-25 min). paso 6 Peel cucumber and remove the seeds with a spoon, cut into halfmoons. Heat 1 liter of water for every two tablets of broth. Fry garlic 30s, add mushrooms and sauté 3-4 min. Mix rocket leaves and cucumber. The risotto is ready when the rice is al dente but not raw (20-25 min). paso 6Cooking step by step
Mise en place:
Chop garlic.
Clean the mushrooms by removing their feet. 
The vegetable stock:
Mix and stir well. 
The risotto I:
Add rice and fry 1 more minute.
Add vegetable stock little by little so that the rice can absorb it between each time.
Stir frequently. 
The salad:
Sprinkle sesame on top and dress with balsamic.
Add olive oil and salt and pepper according to your preference. 
The risotto II:
Sometimes you need to add a little extra water at the end.
Turn off the heat and fold in Parmesan. 
paso 6
Cooking
step by stepMise en place:
Chop garlic.
Clean the mushrooms by removing their feet. 
The vegetable stock:
Mix and stir well. The risotto I:
Add rice and fry 1 more minute.
Add vegetable stock little by little so that the rice can absorb it between each time.
Stir frequently. The salad:
Sprinkle sesame on top and dress with balsamic.
Add olive oil and salt and pepper according to your preference. The risotto II:
Sometimes you need to add a little extra water at the end.
Turn off the heat and fold in Parmesan. paso 6
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