|1 Tbs||fresh chillies — 573|
|250 g||mushrooms — sliced|
|salt — for seasoning|
|1/2||onion — chopped|
|2||garlic — cloves, sliced|
|100 g||rice — arborio|
|freshly ground black pepper|
|tomatoes — tinned, juice only|
|1||fresh parsley — handful, chopped|
|1 Tbs||LANCEWOOD® Mascarpone Cheese|
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.
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