Ingredients
200g Risotto rice
1 Onion
200g Mushroom
50g Parmesan cheese
50g Butter
1 Vegetable stock cube
Oil
Method
- Finly chops the onion and sweats of in a pan for 2 minutes on a medium heat
- Take half of the mushroom and cook in a separate pan with a little oil until
cooked, then blend to a puree - Add the rice to the onion and cook for 2 minutes, then add the rest of the
chopped mushrooms - Add the vegetable stock a little at a time until its absorbed, then repeat until
the rice is cooked which should take about 10-15 minutes - Add the puree mushrooms and trier in
- When the rice is cooked add the butter and parmesan cheese until it’s all
dissolved, the consistency should be moist and not dry, if dry add a little more
stock - Taste before seasoning, then serve
