| Mushroom Risotto |
| Serves 4 |
| Ingredients: |
|
75g butter
1 onion, sliced
225g Soland Brown Long Grain Rice
150ml white wine
600ml boiling vegetable stock
225g mushrooms, sliced
1 tablespoon fresh basil, chopped
salt and pepper to taste
parmesan cheese |
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| Method: |
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Melt the butter in a saucepan and fry the onion until golden.
Stir in the rice and cook for 5 minutes.
Add the wine and bring to the boil. Continue to boil until well reduced.
Stir in ½ cup of stock, the mushrooms and basil. Season to taste.
Simmer and gradually add the stock until all the liquid is absorbed.
Stir in 3 tablespoons of cheese and serve immediately.
Serve into four bowls and sprinkle each with extra parmesan cheese and chopped parsley.
Serve with garlic bread and a fresh garden salad. |
