Cheesy mushroom risottos

Cheesy mushroom risottos

Cooking Time

Preparation Time : 5

Cook Time : 5

Total Time : 10

Ingredients

Serves 1

  • Butter 1 tbsp

  • Olive Oil 2 tbsp

  • Mixed Chestnut and Button Mushrooms(SLICED) 250 gms

  • Shallots(finely diced) 3 nos

  • Garlic Clove(finely chopped) 1 nos

  • Risotto Rice 350 gms

  • White Wine 200 ml

  • Vegetbale Stoke(Hot) 800 ml

  • Double Cream 150 ml

  • Vegetarian Soft Blue cheese(cubed) 80 gms

  • Small Handful Fresh Parsley leaves,chopped 1 nos

Directions

  • 01

    Heat the butter and 1 tbsp of the oil in a pan, add the mushrooms and pan-fry until golden, remove and set aside. Add the remaining oil to the pan and soften the shallots and garlic over a low heat for 5 minutes. Stir in the rice and toast for a couple of minutes until opaque, then add the wine and sizzle until absorbed.

  • 02

    Gradually add the hot stock to the pan, waiting until each ladleful has been absorbed by the rice before adding another. Wait till the rice is cooked.

  • 03

    Remove from the heat, stir in the cream and season well with salt and cracked black pepper. Fold through the mushrooms, blue cheese, and parsley and serve.

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