Recipe

Mixed mushroom risotto

  • 10 mins preparation
  • 30 mins cooking
  • Serves 4
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Ingredients

Mixed mushroom risotto
  • 4 cup chicken stock
  • 2 cup water
  • 125 gram butter, chopped
  • 500 gram mixed mushrooms, sliced
  • 1 onion, finely chopped
  • 1 clove garlic, crushed
  • 1 1/2 cup arborio rice
  • 1/2 cup dry white wine
  • 1/2 cup grated parmesan
  • snipped chives, to serve

Method

Mixed mushroom risotto
  • 1
    Bring stock and water to boil in a medium saucepan. Cover and keep warm.
  • 2
    Melt half the butter in a large saucepan on high. Sauté mushrooms, 3-5 minutes, until tender. Transfer to a plate.
  • 3
    Heat half of remaining butter in same pan on high. Sauté onion and garlic for 3-4 minutes until tender.
  • 4
    Add rice. Cook, stirring, 1 minute. Pour in wine and stir, 1-2 minutes, until almost evaporated.
  • 5
    Add stock and water, 1 cup at a time, stirring gently until each cup is absorbed. Continue until all liquid has been absorbed and rice is tender (about 20 minutes). Return mushrooms to pan with last cup of stock.
  • 6
    Remove from heat and stir through parmesan and remaining butter. Season to taste. Serve topped with chives, if you like.

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