MUSHROOM RISOTTO

Add more vegetables to this recipe for more flavour! Butternut pumpkin or broccoli would be perfect. When doing a risotto, ensure the stock is hot when you are adding it into the pan. Risotto can be frozen, however the rice may be a little mushy once defrosted. You may need to pop it back in the pan with a little stock.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. In a small saucepan, heat stock over medium-high heat and bring to a boil. Reduce heat and simmer covered.

Step 2

2. In a separate small saucepan, heat olive oil over medium heat. Sauté onion for about 5 minutes or until soft and translucent. Add butter and mushrooms and cook for another 4 to 5 minutes or until the mushrooms are soft. Add garlic, thyme, salt, pepper and rice. Cook, stirring constantly, for 1 to 2 minutes.

Step 3

3. Add white wine and continue cooking, stirring occasionally, until the wine has evaporated, about 5 minutes.

Step 4

4. Using a ladle or measuring cup, add 1 ladle of simmering stock at a time to the rice, stir the rice continuously until all the stock is completely absorbed. Repeat until the rice is al dente, about 15 to 20 minutes. There may be some leftover stock.

Step 5

5. Once the rice is al dente, remove the saucepan from the heat. Stir through the parmesan and chives. Serve.