Vegetarian Lentil Burritos / Vegetarijanski burrito s lećom

I’ve been on a big burrito kick lately and I’ve basically been wrapping up pretty much anything in a tortilla. These meals are awesome, not only because they are super versatile, but also because they are portable. It’s incredibly easy to make a bunch of burritos in advance and then just wrapping the extras in cling foil to freeze or take to work the next day.

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INGREDIENTS:

(Yields 6 burritos / 1.17 EUR per burrito / 6.99 EUR for all)

For the lentils:

2 tbsp olive oil (0.09 EUR)

2 onions (0.20 EUR)

2 red peppers (0.80 EUR)

2 green peppers (0.80 EUR)

3 garlic cloves (0.10 EUR)

2 tbsp tomato paste (0.27 EUR)

½ tsp garlic powder (0.03 EUR)

1 tsp sweet Hungarian paprika (0.03 EUR)

1 tsp smoked paprika (0.07 EUR)

1 tsp salt (0.01 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

Good pinch of dried red pepper flakes (0.02 EUR)

1 tsp dried basil (0.07 EUR)

1 tbsp dried parsley (0.07 EUR)

1 and ½ cups precooked lentils (0.60 EUR)

½ cup water (–)

To assemble burritos:

6 large tortillas (1.60 EUR)

2 cups shredded cheese (1.07 EUR)

2 tomatoes (0.53 EUR)

¼ cup pickled jalapenos (0.20 EUR)

Optional for serving:

Sour cream (0.40 EUR)

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METHOD:

Wash, peel and chop up all of the veggies. Place a deep skillet on medium heat then add in the oil, onions and green and red peppers. Cook for about 5-10 minutes, until the peppers are softened and slightly caramelized. Add in minced garlic, tomato paste, garlic powder, Hungarian and smoked paprika, salt, black pepper, red pepper flakes and basil. Give a good stir and cook for a minute or two until the spices become fragrant before adding in parsley, lentils and water. Stir and simmer uncovered for 5-10 minutes, until the water has evaporated and all the flavors are combined. Turn off heat and get ready to assemble the burritos.

While the lentils are cooking preheat the oven to 180°C. Scoop the lentils onto the tortillas, then top with shredded cheese, diced fresh tomatoes and a few jalapeno slices. Wrap up the burritos and place on parchment lined baking sheet. Repeat until all of the ingredients are used up. Bake the burritos for 10-15 minutes, until slightly crisped up. Serve immediately with a dollop of sour cream.

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U zadnje sam vrijeme poludila za burritosima i manje-više sve što mogu umatam u tortilje. Takvi obroci su mi skroz super, ne samo iz razloga što ih možete modificirati na sto načina, već i zato jer su prijenosi. Vrlo je jednostavno pripremiti hrpu burritosa unaprijed, pa višak onda umotati u prijanjajuću foliju i smrznuti ili jednostavno drugi dan ponijeti na posao.

SASTOJCI:

(Za 6 burritosa / 8,72 kn po burritu / 52,32 kn za sve)

Za leću:

2 žlice maslinovog ulja (0,66 kn)

2 luka (1,50 kn)

2 crvene paprike (6,00 kn)

2 zelene paprike (6,00 kn)

3 češnja češnjaka (0,75 kn)

2 žlice koncentrata od rajčice (2,00 kn)

½ žličice češnjaka u prahu (0,25 kn)

1 žličica slatke crvene paprike (0,25 kn)

1 žličica dimljene paprike (0,50 kn)

1 žličica soli (0,01 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

Dobar prstohvat sušenog čilija u pahuljicama (0,15 kn)

1 žličica sušenog bosiljka (0,50 kn)

1 žlica sušenog peršina (0,50 kn)

1 i ½ šalica kuhane leće (4,50 kn)

½ šalice vode (–)

Za složiti burritose:

6 velikih tortilja (12,00 kn)

2 šalice ribanog sira (8,00 kn)

2 rajčice (4,00 kn)

¼ šalice ukiseljenih jalapenosa ili feferona (1,50 kn)

Po želji za posluživanje:

Kiselo vrhnje (3,00 kn)

PRIPREMA:

Operite, očistite i nasjeckajte svo povrće. Stavite dublju tavu na srednju vatru pa u nju dodajte ulje, luk i crvene i zelene paprike. Dinstajte 5-10 minuta dok paprike ne omekšaju i blago se karameliziraju. Ubacite sjeckani češnjak, koncentrat rajčice, češnjak u prahu, slatku i dimljenu papriku, sol, papar, čili i bosiljak. Dobro promiješajte i kuhajte samo minutu-dvije da začini zamiriše prije nego dodate peršin, leću i vodu. Opet promiješajte pa krčkajte otklopljeno 5-10 minuta da voda ispari, a okusi se prožmu. Maknite sa vatre i složite burritose.

Dok se leća kuha zagrijte pećnicu na 180°C. Leću stavite na tortilju, pa posipajte ribanim sirom, sjeckanim rajčicama i sa par komadića jalapenosa (ili feferona). Zamotajte burrito, pa stavite na protvan obložen papirom za pečenje. Ponavljajte dok ne iskoristite sve sastojke. Pecite burritose 10-15 minuta da se blago zahrskaju. Poslužite odmah sa malo kiselog vrhnja.

Vegetarian Lentil Burritos / Vegetarijanski burrito s lećom

Oven-Fried Eggplant Fritters (vegetarian) / Pohanci od patlidžana iz pećnice (vegetarijanski)

If you liked the recipe for these oven-fried zucchini fritters, then you have to try out these eggplant fritters too, as they are equally, if not even more delicious. Even if you are not a huge fan of eggplant, give this dish a go and you just might end up converted. Hurry up while the eggplant season is still ongoing, so you don’t miss out on these.

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INGREDIENTS:

(Yields 4 servings / 0.70 EUR per serving / 2.81 EUR for all)

3 small eggplants (0.80 EUR)

1 tsp salt (0.01 EUR)

2 cups all-purpose flour (0.13 EUR)

2 eggs (0.40 EUR)

¼ cup milk (0.07 EUR)

1 cup finely grated Grana Padano cheese (0.67 EUR)

1 cup breadcrumbs (0.20 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

¼ cup sunflower seed oil (0.10 EUR)

Optional:

A few slices of cheese (0.40 EUR)

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METHOD:

Preheat the oven to 180°C. Line a baking sheet with parchment paper. Cut the eggplant into thick coins and season generously with salt. Prepare your three dipping pans – one with flour, second with whisked eggs and milk and third with mixed cheese, breadcrumbs and black pepper. Coat each eggplant piece into flour, egg mix and breadcrumb mix. Place the coated eggplant on a prepared baking sheet and repeat until all of the eggplant coins are used up.

Lightly brush each coated eggplant fritter with oil on each side and bake for 45 minutes, until golden and crispy to your liking. Once the fritters are done, you can top them with slices of cheese and bake for additional 2 minutes, just until the cheese is melted and bubbly. Serve immediately with some sour cream or other preferred dipping paraphernalia.

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Ako vam se svidio moj raniji recept za pohance od tikvica, obavezno onda isprobajte i ovu verziju sa patlidžanom koja je skoro pa i ukusnija. Čak i ako niste neki ljubitelj patlidžana, dajte ovom jelu šansu pa se možda i preobratite. I požurite sa kuhanjem dok nam je sezona patlidžana još uvijek u punom jeku.

SASTOJCI:

(Za 4 porcije / 5,25 kn po porciji / 21,01 kn za sve)

3 mala patlidžana (6,00 kn)

1 žličica soli (0,01 kn)

2 šalice glatkog brašna (1,00 kn)

2 jaja (3,00 kn)

¼ šalice mlijeka (0,50 kn)

1 šalica fino ribanog Grana Padano sira (5,00 kn)

1 šalica krušnih mrvica (1,50 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

¼ šalice suncokretovog ulja (0,75 kn)

Dodatno po želji:

Nekoliko šnita sira (3,00 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Protvan obložite papirom za pečenje. Patlidžane narežite na deblje novčiće i dobro posolite. Pripremite si tri posude za umakanje – prvu sa brašnom, drugu sa pomiješanim jajima i mlijekom, te treću sa miksom sira, krušnih mrvica i papra. Svaku plošku patlidžana obložite prvo brašnom, onda jajem i na kraju mrvicama. Slažite panirane patlidžane na pripremljeni protvan i ponavljajte postupak dok ih sve ne potrošite.

Panirane patlidžane lagano premažite sa obje strane sa malo ulja i pecite 45 minuta dok ne budu zlatno-smeđi i hrskavi po vašem ukusu. Kada su pohanci gotovi, možete na svakog staviti još po šniticu sira i zapeći još dvije minute, samo koliko treba siru da se rastopi. Poslužite odmah sa malo kiselog vrhnja, ajvara ili kojeg god drugog umaka po vašem izboru.

Oven-Fried Eggplant Fritters (vegetarian) / Pohanci od patlidžana iz pećnice (vegetarijanski)

Mushroom, Zucchini and Quinoa Skillet (vegetarian, including a vegan option) / Tava sa gljivama, tikvicama i kvinojom (vegetarijanska, uključujući i vegansku opciju)

This dish is super healthy, tasty and easy to make. I went down with quinoa, but feel free to use any other grain of your choice. Since zucchini are now in season, they were a great addition. Also, to veganize the meal, just sub the regular butter with its vegan version.

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INGREDIENTS:

(Yields 6 servings / 0.94 EUR per serving / 5.61 EUR for all)

2 tbsp sunflower seed oil (0.03 EUR)

1 large onion (0.75 EUR)

2 tbsp butter (0.27 EUR)

500 grams mushrooms (2.00 EUR)

1 large zucchini (0.60 EUR)

3 garlic cloves (0.10 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2 tbsp soy sauce (0.13 EUR)

1 and ½ cups quinoa (1.50 EUR)

3 cups veggie broth (0.20 EUR)

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METHOD:

Peel, wash and chop up all the veggies and mushrooms. Rinse quinoa under running water in a fine mesh colander. Add oil and onion to a skillet on high heat and saute for a few minutes until slightly translucent. Add in butter and mushrooms then cook for about 5-10 minutes until the mushrooms are slightly caramelized. Now dump in the zucchini and garlic. Season with salt, pepper and soy sauce and cook for a few minutes until the zucchini is softened before adding in quinoa and veggie broth.

Give a good stir and bring to a rolling boil. Reduce heat and simmer with lid on for 15 to 20 minutes, until quinoa is cooked through. If needed, add a splash more of water and be sure to stir occasionally. Serve immediately or portion out for later on, as this dish reheats great.

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Ovo jelo je jako zdravo, ukusno i lako za pripremiti. Ja sam se odlučila za kvinoju, ali vi slobodno upotrijebite koju drugu žitaricu prema vašem izboru. Pošto su tikvice sada u sezoni, ovdje su bile odličan dodatak. Ako jelo želite veganizirati, to možete lako učiniti ako klasični maslac zamijenite nekom veganskom opcijom.

SASTOJCI:

(Za 6 porcija / 6,44 kn po porciji / 38,61 kn za sve)

2 žlice suncokretovog ulja (0,20 kn)

1 veliki luk (0,75 kn)

2 žlice maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

1 velika tikvica (6,00 kn)

3 češnja češnjaka (0,75 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

2 žlice soja sosa (1,00 kn)

1 i ½ šalica kvinoje (11,25 kn)

3 šalice povrtnog temeljca (1,50 kn)

PRIPREMA:

Operite, ogulite i nasjeckajte svo povrće i gljive. Kvinoju isperite u finoj cjediljci pod mlazom tekuće vode. Ulje stavite u dublju tavu na jakoj vatri, pa prodinstajte koju minutu luk da postane staklast. Dodajte maslac i gljive te ih kuhajte 5-10 minuta da se blago karameliziraju. Sada dodajte tikvice i češnjak, začinite solju, paprom i soja sosom, pa kuhajte par minuta da tikvica omekša. Za kraj ubacite kvinoju i temeljac.

Dobro sve promiješajte i pustite da zavrije. Smanjite vatru, te kuhajte poklopljeno 15-20 minuta da kvinoja bude gotova. Po potrebi dodajte još malo vode i svakako sa vremena na vrijeme promiješajte. Poslužite odmah ili rasporedite u porcije za kasnije, pošto se ovo jelo super podgrijava.

Mushroom, Zucchini and Quinoa Skillet (vegetarian, including a vegan option) / Tava sa gljivama, tikvicama i kvinojom (vegetarijanska, uključujući i vegansku opciju)

Oven-Fried Zucchini Fritters (vegetarian) / Pohanci od tikvica iz pećnice (vegetarijanski)

These oven-fried zucchini fritters are so, sooo amazing that I’ll definitely be making them regularly while the zucchini are still in season. Since there is no deep frying involved, this dish is pretty light and not too terrible for you. The texture of the zucchini is also fantastic and you get an amazing combo of crispy crust and soft interior. I added a good amount of hard grated Grana Padano cheese into the breadcrumbs and that only elevated the whole thing to a whole different level.

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INGREDIENTS:

(Yields 4 servings / 0.57 EUR per serving / 2.28EUR for all)

1 very large zucchini (0.67 EUR)

1 tsp salt (0.01 EUR)

2 cups all-purpose flour (0.13 EUR)

2 eggs (0.40 EUR)

¼ cup milk (0.07 EUR)

1 cup finely grated Grana Padano cheese (0.67 EUR)

1 cup breadcrumbs (0.20 EUR)

½ tsp freshly ground black pepper (0.03 EUR)

¼ cup sunflower seed oil (0.10 EUR)

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METHOD:

Preheat the oven to 180°C. Line a baking sheet with parchment paper. Cut the zucchini into thick coins and season generously with salt. Prepare your three dipping pans – one with flour, second with whisked eggs and milk and third with mixed cheese, breadcrumbs and black pepper. Coat each zucchini coin into flour, egg mix and breadcrumb mix. Place the coated zucchini on a prepared baking sheet and repeat until all of the zucchini coins are used up.

Lightly brush each coated zucchini fritter with oil on each side and bake for 30-40 minutes, until golden and crispy to your liking. Sprinkle with a bit of salt and serve immediately with a nice big salad and maybe some dipping sauce.

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Ovi pohanci od tikvica su tako jako fini da ih planiram tamaniti dok god su tikvice u sezoni. Pošto se ništa ne prži u ulju, ovo jelo je prilično lagano i nije baš tako katastrofalno nezdravo. Tekstura je meni apsolutno savršena jer korica ispadne fina hrskava, a tikvice iznutra su sočne i kremaste. Ja sam u krušne mrvice odlučila dodati i ribani Grana Padano sir, pa je cijelo jelo sa time ispalo još malo ekstra finije.

SASTOJCI:

(Za 4 porcije / 4,25 kn po porciji / 17,01 kn za sve)

1 jako velika tikvica (5,00 kn)

1 žličica soli (0,01 kn)

2 šalice glatkog brašna (1,00 kn)

2 jaja (3,00 kn)

¼ šalice mlijeka (0,50 kn)

1 šalica fino ribanog Grana Padano sira (5,00 kn)

1 šalica krušnih mrvica (1,50 kn)

½ žličice svježe mljevenog crnog papra (0,25 kn)

¼ šalice suncokretovog ulja (0,75 kn)

PRIPREMA:

Zagrijte pećnicu na 180°C. Protvan obložite papirom za pečenje. Tikvicu narežite na deblje novčiće i dobro posolite. Pripremite si tri posude za umakanje – prvu sa brašnom, drugu sa pomiješanim jajima i mlijekom, te treću sa miksom sira, krušnih mrvica i papra. Svaku plošku tikvice obložite prvo brašnom, onda jajem i na kraju mrvicama. Slažite panirane tikvice na pripremljeni protvan i ponavljajte postupak dok sve ne potrošite.

Svaku plošku paniranih tikvica lagano premažite sa obje strane sa malo ulja. Pecite 30-40 minuta, dok tikvice ne budu zlatno-smeđe i hrskave po vašem ukusu. Kada su tikvice gotove još malo ih posolite i odmah poslužite sa nekom velikom salatom i eventualno nečim za umakanje (npr. kiselim vrhnjem, majonezom i slično).

Oven-Fried Zucchini Fritters (vegetarian) / Pohanci od tikvica iz pećnice (vegetarijanski)

Summer Pasta Salad (vegetarian) / Ljetna salata sa tjesteninom (vegetarijanska)

Nothing beats easy summer meals than salads and pasta. Conveniently, this dish combines both. The recipe below yields huge amount of food and can easily feed a crowd at picnic or barbecue. The salad can hold for a few days in the fridge, but in that case I strongly advise that you store veggies separate from the pasta and the dressing just to prevent them from getting too soggy.

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INGREDIENTS:

(Yields 8 generous servings / 0.73 EUR per serving / 5.80 EUR for all)

For the salad:

1 large purple onion (0.10 EUR)

1 large red bell pepper (0.40 EUR)

4 large cucumbers (1.33 EUR)

500 grams cherry tomatoes (2.00 EUR)

Handful of fresh parskey (0.13 EUR)

8 cups precooked pasta of choice, cooled (0.53 EUR)

For the dressing:

2 cups Greek yogurt (0.93 EUR)

2 tbsp mustard (0.27 EUR)

¼ cup apple cider vinegar (0.13 EUR)

1 tsp salt (0.01 EUR)

1 tsp freshly ground black pepper (0.07 EUR)

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METHOD:

Wash, peel and finely dice all of the veggies. I also discarded the cucumber seeds so the final salad is crunchier, but you do you. To prepare the dressing, whisk together all of the ingredients until smooth and well incorporated. Assemble the salad by tossing together all of the veggies with pasta and dressing. Taste and adjust seasoning as needed. Serve chilled.

The salad should keep refrigerated for 1-2 days, but as I already said, for best results better store the veggies separate from the dressing.

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Nema boljih i lakših ljetnih obroka od salata i tjestenine, a ovo jelo upravo objedinjuje to dvoje. Od ovog ćete recepta dobiti ogromnu količinu hrane sa kojom lako možete nahraniti cijelo mnoštvo na nekom pikniku ili roštilju. Salata će bez problema držati koji dan u frižideru, no svakako vam savjetujem da povrće čuvate odvojeno od tjestenine i dresinga, a sve kako vam se ono ne bi razgnjecalo.

SASTOJCI:

(Za 8 izdašnih porcija / 5,53 kn po porciji / 44,26 kn za sve)

Za salatu:

1 veliki ljubičasti luk (0,75 kn)

1 velika crvena paprika (3,00 kn)

4 velika krastavca (10,00 kn)

500 g cherry rajčica (15,00 kn)

Pregršt svježeg peršina (1,00 kn)

8 šalica kuhane i ohlađene tjestenine po izboru (4,00 kn)

Za dresing:

2 šalice grčkog jogurta (7,00 kn)

2 žlice senfa (2,00 kn)

¼ šalice jabučnog octa (1,00 kn)

1 žličica soli (0,01 kn)

1 žličica svježe mljevenog crnog papra (0,50 kn)

PRIPREMA:

Operite, ogulite i fino nasjeckajte svo povrće. Ja sam odlučila izrezati i baciti sjemenke krastavaca da salata bude još hrskavija, ali vi napravite po svojem ukusu. Priredite dresing miješajući sve sastojke dok ne budu jednolični i glatki. Napravite salatu tako da pomiješate svo povrće, tjesteninu i dressing. Kušajte i prilagodite začine. Poslužite ohlađeno.

Salata će vam u hladnjaku držati barem 1-2 dana, ali kako sam već rekla, za najbolje rezultate odvojeno čuvajte povrće i dresing.

Summer Pasta Salad (vegetarian) / Ljetna salata sa tjesteninom (vegetarijanska)

Grilled Polenta (vegetarian, including a vegan option) / Palenta sa žara (vegetarijanska, uključujući i vegansku opciju)

Have some extra cooked polenta lying around and you have no idea what to do with it? Stay tuned, because this is the easiest and the most delicious thing ever.

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INGREDIENTS:

(Yields 4 servings / 0.21 EUR per serving / 0.85 EUR for all)

4-5 cups water (–)

Good pinch of salt (0.01 EUR)

1 cup cornmeal (0.13 EUR)

4 tbsp butter (0.53 EUR)

4 tbsp olive oil (0.18 EUR)

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METHOD:

To cook the polenta, bring 4 cups of salty water to a rolling boil. Add in cornmeal and cook for 5-10 minutes, while stirring continuously. If too thick, add in a bit more water. Also keep in mind that polenta will thicken up additionally as it cools. Once done, stir in butter (or vegan butter, if that’s how you roll). Allow to cool a bit.

Line a loaf pan on a square baking tray with cling foil. Pour the cooked polenta into the prepared dish and even out with a spatula. Cool completely so the polenta firms up, best overnight.

Once the polenta is firmed up, place a grilling pan to medium-high heat to properly warm up. Remove polenta from its dish, then cut into slices. Brush lightly with olive oil on both sides, then spread out on warm grilling pan. Grill polenta slices undisturbed for about 10 minutes on each side, until crispy and nicely golden. Serve warm or cool.

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Imate doma viška kuhane palente i ne znate što bi sa njom? Nastavite čitati, jer imam za vas najlakšu i najfiniju stvar ikad.

SASTOJCI:

(Za 4 porcije / 1,58 kn po porciji / 6,33 kn za sve)

4-5 šalica vode (–)

Dobar prstohvat soli (0,01 kn)

1 šalica kukuruzne krupice (1,00 kn)

4 žlice maslaca (4,00 kn)

4 žlice maslinovog ulja (1,32 kn)

PRIPREMA:

Palentu skuhajte tako da prvo stavite četiri šalice slane vode da zavriju. Kada voda zavrije, dodajte unutra krupicu te kuhajte 5-10 minuta uz stalno miješanje. Ako je smjesa pregusta, dodajte još malo vode. Također, imajte na umu da će se palenta još dodatno zgusnuti kako se bude hladila. Kada je palenta kuhana, umiješajte u nju maslac (ili veganski maslac, ako su vam takve preferencije). Pustite da se sve malo ohladi.

Kalup za kruh ili četvrtasti kalup za pečenje obložite prijanjajućom folijom. Kuhanu palentu izlijte u pripremljeni kalup, te poravnajte špatulom. Pustite da se skroz ohladi kako bi se palenta stisnula, a najbolje preko noći.

Kada se palenta skroz stisnula, gril tavu stavite na srednje-jaku vatru i pustite da se dobro ugrije. Palentu izvadite iz kalupa i narežite na šnite. Svaku šnitu lagano premažite maslinovim uljem sa obje strane, pa rasporedite po toploj gril tavi. Šnite pecite bez pomicanja i prčkanja po desetak minuta sa svake strane, dok se ne zahrskaju i ne budu lijepo zlatno-smeđe. Poslužite toplo ili ohlađeno.

Grilled Polenta (vegetarian, including a vegan option) / Palenta sa žara (vegetarijanska, uključujući i vegansku opciju)

Mushroom and Goat Cheese Brown Rice Risotto (vegetarian) / Rižoto od smeđe riže, gljiva i kozjeg sira (vegetarijanski)

I have a confession to make. I never cook risotto the right way, which involves infinite stirring and adding the hot, yet not quite boiling, liquid in bit by bit. Yes, I am aware that the Italian people, gourmets, proper chefs and most foodies are rolling their eyes right now in severe disapproval. However, I am lazy and value my own comfort and time more than any food related rules, especially those which I do not fully understand.

If you are okay with the above, keep reading. If, on the other hand, you find me calling the dish below a risotto thoroughly offensive, I really suggest you stop paying attention right now, because it will only get worse from this point on.

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INGREDIENTS:

(Yields 4 generous servings / 1.13 EUR per serving / 4.53 EUR for all)

1 tsp sunflower seed oil (0.01 EUR)

1 onion (0.10 EUR)

2 tbsp butter (0.27 EUR)

500 grams Portobello mushrooms (2.00 EUR)

Good pinch of salt (0.01 EUR)

Good pinch of freshly ground black pepper (0.02 EUR)

2 cups brown rice (0.80 EUR)

4 cups water (–)

1 cup cooking cream (0.66 EUR)

1 cup shredded mature goat cheese (0.66 EUR)

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METHOD:

Peel and finely dice the onion. Clean and thinly slice the mushrooms. Add the onion and oil to a pot on high heat and saute for a few minutes, until slightly translucent. Throw in butter, mushrooms, salt and pepper. Give a good stir and cook until the mushrooms release their liquid. Add in rice and water, give a good stir and bring to a boil. Reduce heat to low and cook covered for about 40 minutes, until the rice is thoroughly cooked through. Stir occasionally and add in a splash more of water, if needed.

Once the rice is done, stir in cooking cream and shredded cheese. If you are not a fan of goat cheese, you can easily swap it for any other hard cheese like Parmigiano-Reggiano or Grana Padano. Turn off heat, taste and adjust seasonings, then cover and allow it to sit undisturbed for 5-10 minutes. Serve warm. This also reheats great, which can only mean meal prep!

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Moram vam nešto priznati. Nikad ne kuham rižoto na ispravan način – onaj koji uključuje beskonačno miješanje i polagano dodavanje vruće, ali ne baš kipuće, tekućine. Da, da, svjesna sam činjenice da svi Talijani, gurmani, pravi kuhari i fudiji sada kolutaju očima u potpunom neodobravanju. Međutim, ja sam lijena i cijenim svoje vrijeme i ugodu puno više od nekih pravila vezanih uz hranu, a posebice onih koje baš do kraja i ne razumijem.

Ako sa time nemate nekih problema, samo nastavite čitati. S druge strane, ako je moje proglašenje jela u nastavku rižotom za vas u najmanju ruku uvredljivo, bolje da se sada zaustavite jer će stvari nakon uvoda biti samo još gore.

SASTOJCI:

(Za 4 izdašne porcije / 8,50 kn po porciji / 34,01 kn za sve)

1 žlica suncokretovog ulja (0,10 kn)

1 luk (0,75 kn)

2 žlice maslaca (2,00 kn)

500 g šampinjona (15,00 kn)

Dobar prstohvat soli (0,01 kn)

Dobar prstohvat svježe mljevenog crnog papra (0,15 kn)

2 šalice smeđe riže (6,00 kn)

4 šalice vode (–)

1 šalica vrhnja za kuhanje (5,00 kn)

1 šalica ribanog tvrdog kozjeg sira (5,00 kn)

PRIPREMA:

Ogulite i fino nasjeckajte luk. Gljive očistite i narežite na tanke listiće. Luk i ulje stavite u lonac na jakoj vatri pa dinstajte par minuta dok luk ne bude staklast. Dodajte maslac, gljive, sol i papar. Dobro promiješajte pa ostavite da gljive puste tekućinu. Sada ubacite rižu i vodu, dobro promiješajte, te kuhajte poklopljeno 40-tak minuta, dok riža ne bude gotova. Povremeno promiješajte, a po potrebi dodajte još malo vode.

Kada je riža kuhana, umiješajte vrhnje za kuhanje i ribani sir. Ako niste fan kozjeg sira, slobodno upotrijebite parmezan, Grana Padano ili neki slični tvrdi sir. Maknite rižoto s vatre, kušajte i prilagodite začine, te poklopite i ostavite da miruje 5-10 minuta. Poslužite toplo. Ovaj rižoto se također i super podgrijava, pa ga možete spremiti unaprijed i imati gotov ručak za užurbani tjedan.

Mushroom and Goat Cheese Brown Rice Risotto (vegetarian) / Rižoto od smeđe riže, gljiva i kozjeg sira (vegetarijanski)