Mushroom Risotto

By taffie

A risotto recipe with Portabello mushroom that stemmed from a 'store cupboard challenge'.

Ingredients

• 1/2 portabello mushroom (it was a truly huge mushroom!)
• 125 g Arborio Risotto Rice
• 1/2 onion - finely chopped
• 1/4 aubergine
• 50 ml white wine (ish)
• 250 ml vegetable stock (if cheating use bouillon)
• 1/2 roasted pepper (Mine came from Giodarno, obviously fresh can be used)
• Basil (from the windowsill)
• 6 asparagus heads

Details

Servings 2
Adapted from helenphillips.wordpress.com

Preparation

Step 1

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.