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.
Ingredients
- 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 tablespoon oil
- 1 tablespoon butter
- 3 tablespoon chopped chives
- grated Parmesan to serve
Instructions
- 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 teaspoon 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.
Nutrition
Calories: 386kcalCarbohydrates: 56gProtein: 9gFat: 11gSaturated Fat: 3gCholesterol: 8mgSodium: 39mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 187IUVitamin C: 5mgCalcium: 14mgIron: 4mg
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