Wild Mushroom Risotto
Over a year ago
3,473 views
Ingredients
- 1 tbsp olive oil
- 1 medium diced Onion
- 1 clove Garlic Finley diced
- 500g portobello mushrooms (Shiitake or
- 1 spring finely chopped Rosemary
- 275g risotto rice
- 75ml dry white wine or stock
- 1 tbsp finely chopped parsley
- 75ml grated Parmesan cheese
- 100g butter or vegan margarine
- To taste sea salt and course ground black pepper
Accompaniment
SponsoredOrigin Pinot Grigio Organic
The nation's favourite tipple in an organic bundle. A great value wine, from Italy's ever popular Pinot Grigio grape. This wine is perfectly balanced with juicy pear and peach notes and soft floral aromas
Description
A healthy, vegetarian dish!
Method
-
1
Heat the olive oil in a large saucepan over medium-high heat. Sauté the onion until
translucent. Add garlic, mushrooms and rosemary. Stir to mix well.
Add the rice and stir to mix. Sauté briefly (a minute or two) until the rice shiny and
appears translucent. Add the wine (or 1/3 cup/75 ml stock) and stir until completely
absorbed.
Add the stock gradually in half-cup (125 ml) increments. Stir regularly until the broth
is nearly absorbed (you can hear a faint sizzling noise) before adding more. When
done the rice should be tender with just a hint of firmness in the center. If broth runs
out and the rice is still not done, add additional water or vegetable stock in half-cup
(125 ml) measures until the rice is done.
Add parsley, butter (or margarine) and parmesan (if desired) and stir to mix. Season
with salt and pepper to taste and serve immediately with watercress or spinach.
Similar Recipes
View all similar
Comments (0)