Wild Mushroom Risotto
This dish is simple to make and flavoured with Parmesan and chives. For this recipe I used girolle mushrooms but any mushroom will work.
- 600 g sliced mushrooms
- 240 g Arborio rice
- 1 litre vegetable stock
- 2 shallots, finely chopped
- 200 ml dry white wine or use extra stock
- 2 tbsp oil
- 1 tbsp butter
- 3 tbsp chopped chives
- grated Parmesan to serve
Put the stock in a saucepan with a lip and heat to a simmer.
Using a non stick pan fry the mushrooms and shallot in a tsp of the oil and remove from the pan.
Heat the rest of the oil in the pan and tip in the rice, stirring for a few minutes until the rice becomes translucent.
Add the wine, if using and allow it to be absorbed before stirring in some stock.
As the stock is absorbed add more, about a half cup at a time, until it is all absorbed, stirring occasionally. Just before adding the last amount if stock return the mushrooms and shallots to the pan.
When cooked stir through the butter and chives and season to taste.
Stir through some grated Parmesan or scatter on top to serve.
Calories: 386kcalCarbohydrates: 56gProtein: 9gFat: 11gSaturated Fat: 3gCholesterol: 8mgSodium: 39mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 187IUVitamin C: 5mgCalcium: 14mgIron: 4mg