Mushroom risotto

Loving risotto at the moment! So good for a warm filling lunch at work.

Mushroom risotto


    • 1 tbsp oil
    • 1 tbsp butter
    • 1 onion, chopped
    • 200g mushrooms, grated
    • 1/2 c dried shitake mushroom
  • 1 ½ c Arborio rice
  • ¼ c white wine
  • 4 c vegetable stock 
  • 1 tbsp parsley, finely chopped
  • pepper

1. Soak shitake mushrooms in stock.

2. Heat oil in a pot on medium heat. Add onion and garlic. Sweat for 4 to 5 minutes until onions are soft. Add rice. Stir for 3 to 4 minutes. Add the mushrooms and the wine. Stir for 3 to 4 minutes. Add 2 c stock and simmer for 10 minutes. Stirring each minute or so. Add the remaining stock in ¼ c amounts, stirring each time until absorbed. When the stock is gone the rice should be cooked but firm. Remove from heat. Add the parsley and pepper. Stir and serve.

This entry was posted in Uncategorized and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s