Recipe
This mushroom risotto recipe uses only a few ingredients and it takes around 20 minutes to make a soft and filling risotto full of flavour.
Ingredients (Serves 2)
2 tablespoons butter
½ large onion diced
1 cup button mushrooms sliced
1 cup Arborio rice
2 cups of boiling chicken stock liquid
¼ cup grated parmesan cheese
Splash of white wine
1 cup flat leaf parsley (chopped)
Salt and pepper
Method
1. Melt butter in a frying pan on medium heat and cook onion until softened. To this, add the mushrooms and cook until softened and browning slightly.
2. Add a splash of white wine to the pan and stir the mushroom and onions until the alcohol has cooked off.
3. Add the rice to the pan and cook for around five minutes, stirring continuously until the grains start to go clear. Next add the stock liquid, salt and pepper; and bring to a simmer while stirring.
4. Reduce the heat to low, cover the pan and leave to cook for 15 to 20 minutes, until the liquid is absorbed and the grains are tender.
5. To finish, add the parmesan cheese and parsley and stir through. Serve with steamed carrots.
