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PrintMUSHROOM RISOTTO
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a large, heavy-based frying-pan over a medium heat. Add the garlic, onion and mushrooms. Fry for 2 minutes.
- Stir in the rice and cook for 1 minute, coating in the oil.
- Add a ladleful of hot stock and allow the rice to absorb the liquid, stirring continuously, before adding another ladleful.
- Continue in this way until all the stock is used and the rice is cooked at least for 15-20 minutes.
- Stir in the parmesan and parsley, adjust seasoning and serve.
INGREDIENTS
- 300 grams mushrooms sliced
- 1½ teaspoon Cooking oil
- 350 grams risotto or arborio rice
- 50 grams parmesan, grated
- 1 litre hot vegetable stock
- 1 garlic clove, crushed
- 1 small onion, chopped finely
- 25 grams chopped fresh parsley
- Salt and freshly ground black pepper, to taste
6 comments for “Mushroom Risotto”
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