Doc V's Healthy Kitchen

We are in Estonia since a few days. My visit to the grocery stores is even more adventurous, but there are beautiful chanterelles for a reasonable price. Iris asked me if we could have risotto for dinner. After seeing those amazing mushrooms I decide to prepare a risotto with green peas ( from the freezer department) and fresh chanterelles.

Bake 300 grams of fresh chanterelles in a mixture with butter and olive oil for approximately 5-7 minutes. Season with pepper and salt. Set aside

Chop and fry 1 red onion, 1 chili and 4 garlic cloves in a drizzle of olive oil. Stir. Add 120 grams of good quality risotto rice. Bake and stir. Add 1 table spoon of dried basil and 150 ml of white wine. Allow to evaporate. Add the zeste of 1 untreated lemon and vegetable stock( made with 1 cube and 350 ml of water) bit by bit while stirring regularly. Continue until the rice is almost al dente. Add 400 grams of frozen peas. Allow to simmer until everything is al dente.

Mix the chanterelles with the risotto. Taste, add pepper and salt if needed. Finish with fresh basil and grated parmesan. Enjoy.