mushroom risotto (serves 2-3)
An yummy, filling dish than will make you realise how easy risotto actually is :)
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ingredients:
1 onion finely chopped 2 Tbsp butter, divided 2 cloves of garlic, minced 250g button mushrooms 1 Tbsp fresh thyme, finely chopped/ dry mixed herbs salt and pepper 3-4 cups chicken/ vegetable stock 1 heaped cup of arborio rice 1/4 cup white wine 1/2 cup parmesan/ pecorino cheese 3/4 cup frozen peas, thawed Chopped sundried tomatoes fresh chopped parsley for garnishing |
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method:
In a pot, cook onions until tender
Add 1 Tbsp butter, garlic, mushrooms and thyme. Cook until mushrooms are soft and tender
Season with salt and pepper and set aside on a plate
Melt remaining 1 Tbsp butter and add arborio rice
Stirring on medium heat, cook the grains until they are light brown and start to toast (about 2mins)
Add wine and cook until all wine is absorbed
Bring your stock to a simmer and add it one cup at a time to the rice, stirring frequently until all liquid is absorbed
Continue to add 1 cup of stock, allowing the rice to absorb after each addition, stirring often
Add mushrooms, cheese, peas and sundried tomatoes back to the rice and stir
Garnish with grated parmesan and fresh parsley
In a pot, cook onions until tender
Add 1 Tbsp butter, garlic, mushrooms and thyme. Cook until mushrooms are soft and tender
Season with salt and pepper and set aside on a plate
Melt remaining 1 Tbsp butter and add arborio rice
Stirring on medium heat, cook the grains until they are light brown and start to toast (about 2mins)
Add wine and cook until all wine is absorbed
Bring your stock to a simmer and add it one cup at a time to the rice, stirring frequently until all liquid is absorbed
Continue to add 1 cup of stock, allowing the rice to absorb after each addition, stirring often
Add mushrooms, cheese, peas and sundried tomatoes back to the rice and stir
Garnish with grated parmesan and fresh parsley
tips...
* Can all be done in one pot to save on dishes
* You may not need all the stock. You can also substitute some of the stock for water if you feel it's getting a bit rich
* You can add any ingredients and adjust the quantities if need be
* Pecorino cheese is a cheaper substitute for parmesan. Any medium - hard cheese will work
* You may not need all the stock. You can also substitute some of the stock for water if you feel it's getting a bit rich
* You can add any ingredients and adjust the quantities if need be
* Pecorino cheese is a cheaper substitute for parmesan. Any medium - hard cheese will work
