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Mushroom Risotto
This dinner recipe is a part of our £1 meal ideas
|
Serves |
2 |
|
Prep time |
5 minutes |
|
Cook time |
25 minutes |
This wholesome recipe is a family favourite and we have adapted it to make it budget friendly!
Ingredients
| 125g | arborio rice |
| 75g | chestnut mushrooms, sliced |
| 1 | brown onion, diced |
| 2 | garlic cloves, diced |
| 300ml | vegetable stock |
| 1 tsp | parsley |
| 1 tsp | thyme |
| salt and pepper, to taste | |
| 1 tsp | parmesan |
| 1 tsp | butter |
Method
-
Heat a pan containing 2 tsps oil to a medium heat, add the onion and garlic and fry until the onion is soft and translucent Add the mushrooms, season with salt and pepper to taste, and stir until the mushrooms are soft.
-
Pour the risotto rice into the pan and begin to add the vegetable stock into the pan bit by bit until fully absorbed. Cover with lid and stir intermittently.
-
Add the parsley, thyme, butter and parmesan and stir until well combined.
Chef’s tips
If you’d like a richer flavour you can add 50g of porcini mushrooms to the recipe.