Mushroom Risotto Recipes

Ingredients :

3 cups

1 cup

60 g

1 tbsp

1

250 g

250 g

1/2 cup

2 tbsp

vegetable stock

white wine

butter

olive oil

leek, sliced

flat mushrooms, sliced

Arborio rice

grated Parmesan

chopped fresh thyme

1. Place the stock and wine in a pan.
2. Bring to the boil, reduce the heat and simmer gently.
3. Heat the butter and oil in a large heavy based pan.
4. Add the leek and cook over medium heat for 5 minutes.
5. Add the mushrooms and cook for 5 minutes, or until tender.
6. Add the rice and cook, stirring, for 1 minute.
7. Add 1/2 cup (125 ml) of the stock and stir until absorbed, then add more stock.
8. Repeat until all the stock has been added and the rice is soft and creamy (about 25-30 minutes).
9. Stir in the Parmesan and thyme, and cook for 1 minute, or until the cheese has melted.

Serves 4 - 6

Preparation : 20 minutes

Cooking : 35-40 minutes

Want to know more about ? Subscribe to our newsletter.