Yummy Mushroom Risotto
Yummy Mushroom Risotto
Preparation Time:10 minutes
Cooking Time:60 minutes
Level of Difficulty:Easy
Ingredients
- 2 tbsp olive oil
- 1 Onion (finely diced)
- 2 stalks of celery (chopped finely)
- 2 cloves of garlic (chopped)
- 400g Risotto Rice
- 150ml white wine
- 1.5 litres chick/veg stock
- 200g Wild mushrooms
- 6 cloves of garlic (chopped)
- Small bunch of parsley
- Lemon juice
- Parmesan cheese (grated)
- 20g butter
- Salt and Pepper
Method
- Turn down the heat and add some stock, stir continuously until liquid is absorbed.
- Continue adding stock, bit by bit, waiting until the stock is absorbed before adding more. It will take rougly 30 min until all the stock is added, and the rice is cooked.
- Then take the cooked risotto off the heat - and add the butter and parmeasan alons with the chopped parsley.
- Stir and allow to sit for 2 min.
- In the meantime, take the mushrooms and slice. In a pan heat some olive oile and gently fry the mushrooms until they begin to colour. Then add the 4 chopped cloves of garlic in with the mushrooms, and place in a preheated oven (220oC)for 6min and roast.
- When the mushrooms are ready, stir half of them in with the risotto with the juice of a lemon. Serve the risotto and sprinkle with the remaining mushrooms Done!! So delicious! Thanks MUM!!!
