Mushroom risotto
This super tasty mushroom risotto is so quick to make in 30 minutes and is a great warming winter meal, or any time of year for that matter.
Time to make: 30 mins
Ingredients
- 1 onion, chopped
- 2 cloves garlic, chopped
- 1 cup arborio rice
- ½ cup white wine
- 2 cups chicken stock
- 400g field mushrooms, sliced
- ¼ cup grated parmesan cheese
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Instructions
1 Heat oil in a frying pan, gently cook onion and garlic until soft.
2 Add the rice, stir for a minute, then add a splash of white wine.
3 Once absorbed, add a ladle full of hot chicken stock, adding more as the liquid absorbs.
4 After about 10 minutes, add sliced field mushrooms.
5 Keep stirring and adding liquid until the rice is al dente and the mushrooms are cooked.
6 Sprinkle with fresh parmesan.
7 Serve with a glass of red wine and a green salad.
Nutrition Info (per serve)
No nutrition information available for this recipe.
Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.
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© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
