You don’t have to stand and stir for ages with this version of risotto for one.

Fifteen Minute Mushroom RisottoTotal time: 15 minsSummaryYou don't have to stand and stir for ages with this version of risotto for one.
    Ingredients
  • ½ cup Arborio rice
  • 1 cup chicken or vegetable stock
  • ½ brown onion
  • 1 clove of garlic
  • 5 button mushrooms
  • ½ tbsp. cooking oil
  • ½ cup chopped parsley
  • ¼ cup of Bulgarian feta cheese
  • Cracked black pepper
    Directions
  1. Cut the onion into six wedges and slice the mushrooms into thick pieces.
  2. Heat the oil in a medium sized pot until it begins to ripple.
  3. Add the onion and mushrooms and cook gently until the onion is clear.
  4. Add the rice, grate in the garlic and stir until the rice is coated with the oil.
  5. Pour in the stock and bring it to the boil, then turn down to the lowest heat and cover the pot with a well-fitting lid.
  6. Cook for ten minutes, then check to see that the rice has absorbed the stock and is tender.
  7. If all the stock is absorbed but the rice is still in need of more cooking, add a little water and cook it for another minute or two.
  8. When the rice is cooked, stir in the cheese and parsley and serve with cracked black pepper.

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