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Mushroom Risotto

Quickandeasymenu's picture
Ingredients
  Butter 4 Ounce (125 Gram)
  Onion 1 , chopped
  Short grain rice 10 Ounce (315 Gram)
  Red wine 5 1⁄2 Ounce (170 Milliliter)
  Boiling vegetable stock 1 1⁄4 Pint (750 Milliliter)
  Button mushrooms 1 Pound, sliced (500 Gram)
  Grated parmesan cheese 3 Tablespoon
  Chopped fresh basil 2 Tablespoon
  Freshly ground black pepper To Taste
Directions

1. Melt 90 g (3 oz) butter in a large saucepan and cook onion over a medium heat for 3-4 minutes or until soft. Add rice and stir to coat with butter. Stir in wine and cook for 2 minutes.
2. Add 500 ml (16 fl oz) boiling stock and cook over a medium heat for 5 minutes or until liquid is absorbed, stirring occasionally. Add mushrooms and remaining stock. Continue to cook until most of the stock has been absorbed.
3. Stir in remaining butter, Parmesan cheese, basil and black pepper to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Boiled
Ingredient: 
Mushroom
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
15 Minutes
Ready In: 
0 Minutes
Servings: 
4

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