Recipe: Mushroom Risotto edit

Tags: Rice

Yield: 6 servings

edit Ingredients

25	grams (1oz) butter
1	tablespoon olive oil
1	onion, finely chopped
1	clove garlic, finely chopped
250	grams (8 oz) short grain risotto rice, (8oz)
500	grams (1 lb) frozen sliced mushrooms
150	ml (½ cup) Sherry/marsala
1	vegetable stock cube, made up to 300ml (1 cup) with water
1	(410 g) can evaporated milk
2	tablespoons Parmesan cheese, grated
2	tablespoons parsley, finely chopped

edit Preparation

Step 1	Melt the butter with the oil, add the onion and garlic, cook until softened.
Step 2	Add the rice and cook for 1 minute.
Step 3	Add the mushroom slices and cook for a further 3 minutes.
Step 4	Pour over the sherry/marsala and cook, until some of the liquid is reduced.
Step 5	Add vegetable stock and cook for 20 minutes without the lid on.
Step 6	Add the evaporated milk and cook gently for a further 10 minutes until most of the liquid is absorbed.
Step 7	Sprinkle over the Parmesan cheese and parsley before serving.

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edit About Mushroom Risotto

An easy to make risotto ideal for a special occasion.

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Photo: Flickr user

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Edited by: Helen Pitlick

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