Mushroom Risotto
Serves 6
Quick Dinners
Crowd Pleasers
Vegetarian
Salads & Sides
Gluten Free
Easy, inexpensive and great winter soul food!
Prep time - 10 minutes
Cook time - 25 minutes
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large brown onion, peeled & diced
- 250g Swiss mushrooms, sliced
- 125g butter
- 500g aborio rice
- 3 cloves garlic, peeled & finely chopped
- 1 tablespoon fresh rosemary leaves, finely chopped
- 2 litres chicken stock
- ½ cup dry, white wine
- salt & pepper, to taste
- ½ cup parmesan, to garnish
Cooking Steps
1
Heat olive oil in a large fry pan on a medium heat. Add diced onion and mushroom, sauté.
2
Next add the butter and let it melt. Add the rice and stir for about a minute, until the rice is completely coated in the butter and beginning to look slightly translucent. Add garlic, rosemary and stir.
3
Next add half of the stock and all of the wine; reduce heat and simmer until all the rice is absorbed, stir occasionally.
4
Add the remainder of the liquid and continue to simmer and stir until the liquid has mostly absorbed (a good risotto should be a bit sloppy).
Check that the rice is cooked, but slightly al dente. If rice needs a little more cooking, you may need another cup of water or stock.
5
Season with salt & pepper, to taste.
Garnish with shaved parmesan.
Great with a salad or simply on its own.