Green Risotto with Chanterelle Mushrooms


1/2 cup fresh spinach juice,

1 cup risotto rice,

1 cup chanterelle mushrooms,

1/2 cup vegetable stock,

1/2 cup coconut milk,

3 tablespoon virgin olive oil,

2 cloves of garlic,

1/3 cup fresh mint leaves,

1 tablespoon lemon juice,

1 tablespoon tamari,

1/2 teaspoon salt,

1 teaspoon tarragon.


1. Heat up a large skillet pan, add chanterelle mushrooms, garlic, olive oil, lemon juice, salt, tarragon and tamari. Cook over medium- high heat occasionally stirring until golden brown. Set aside.

2. Wash and drain risotto rice. Transfer in a large pan, add vegetable stock, coconut milk and spinach juice. Cook on medium heat until creamy and tender.

3. Let it cool at least 5 minutes. Then add mushrooms on top.

4. Decorate fresh mint leaves. Serve warm!

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