Mushroom risotto

Recipe from: 21 August 2010
risotto

Ingredients 12
Servings 4
Time 5 mins

Ingredients

  • 1
    Tbs
    olive oil
  • 250
    g
    mushrooms, sliced
  • Salt for seasoning
  • 1
    Tbs
    butter
  • 1/2
    onion, chopped
  • 2
    garlic cloves, sliced
  • 100
    g
    arborio rice
  • Water at simmering temperature
  • Black pepper for seasoning
  • Juice from drained tin tomatoes
  • 1
    handful fresh flat leaf parsley chopped
  • 1
    Tbs
    mascarpone cheese
 

Method

20 mins
 
Heat the olive oil in a pan and fry off the mushrooms with a generous seasoning of salt.
Remove and set aside, adding the pan juices to the drained tomato juice.
Melt the butter and gently fry the onion until translucent.
Add the garlic and fry for 2 minutes.
Add the rice and cook until it starts to change colour.
Add 1 ladle simmering water.
Season generously with black pepper.
When the water has nearly absorbed add the tomato juice.
Season generously with salt.
Continue adding water, a ladle at a time, until the rice is nearly cooked through.
Check the seasoning.
Add the mushrooms and heat through.
Add the parsley and remove from the heat.
Stir in the marscapone and serve immediately.

For more of Lavender & Lime's recipes click here.
 

Read more on: starch
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.