Mushroom Risotto
Save this Recipe
Featured in Cookbooks
Mushroom Risotto
A risotto recipe with Portabello mushroom that stemmed from a 'store cupboard challenge'.
Yield: 2 servings
-
½
portabello mushroom (it was a truly huge mushroom!)
-
125
g Arborio Risotto Rice
- ½
- ¼
- 50
-
250
ml vegetable stock (if cheating use bouillon)
-
½
roasted pepper (Mine came from Giodarno, obviously fresh can be used)
-
Basil (from the windowsill)
- 6
Heat a little olive oil and butter in a pan. Add the onion, and gently fry for about 1 minute, before adding the mushroom and asparagus. When the veg has softened, stir in the rice, so that it’s well coated. Stir-in the wine, and occasionally stir until fully absorbed. Add a little stock, and again occasionally stir until absorbed. Repeat until all the stock is used up. Check the rice. If required add, a little boiling water until the rice is ready. Stir in a knob of butter, and serve.
taffie
1 Recipes |
0 Cookbooks |
Profile
This recipe viewed 66 times
Source: Hel's Kitchen
Public
Open
Sign-in to comment on this recipe.
