Mushroom Risotto

A warm hearty dish that can be adapted very easily to suit your tastes.

Serves 4 people


 

  • 180 grams Risotto Rice
  • 1 Medium White onion
  • 2 tablespoon(s) Olive Oil
  • 1 Garlic Clove
  • 450 mL Vegetable Stock
  • 120 grams Button Mushrooms
  • 120 grams Wild Mushrooms
  • 100 grams Fresh Parmesan Cheese

 

Finely chop the onions and garlic and fry gently in the oil and butter until soft and transparent – but not brown.

Add the rice to the pan and stir well on a low heat.

Add the 1/3 stock and turn up the heat to simmer and stirring occasionally until the stock is absorbed.Clean and slice the mushrooms and add into the rice with another 1/3 of stock and continue to simmer until the stock is absorbed.

Add the chives with the remaining stock and repeat. Once the rice is fully cooked take of the heat and mix in the fresh herbs and 1/2 grated parmesan cheese. Serve hot with some parmesan on top

Method

Finely chop the onions and garlic and fry gently in the oil and butter until soft and transparent – but not brown.

Add the rice to the pan and stir well on a low heat.

Add the 1/3 stock and turn up the heat to simmer and stirring occasionally until the stock is absorbed.Clean and slice the mushrooms and add into the rice with another 1/3 of stock and continue to simmer until the stock is absorbed.

Add the chives with the remaining stock and repeat. Once the rice is fully cooked take of the heat and mix in the fresh herbs and 1/2 grated parmesan cheese. Serve hot with some parmesan on top

Ingredients

 

  • 180 grams Risotto Rice
  • 1 Medium White onion
  • 2 tablespoon(s) Olive Oil
  • 1 Garlic Clove
  • 450 mL Vegetable Stock
  • 120 grams Button Mushrooms
  • 120 grams Wild Mushrooms
  • 100 grams Fresh Parmesan Cheese

 


Other options: This dish works well with chicken and bacon – add half way through and reduce the amount of mushrooms you use.

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