- 300-400g of mixed mushrooms (washed and sliced)
- 1 onion (diced)
- 1 clove of garlic (crushed)
- 300g of “arborio” risotto rice
- 1-2 tablespoons of olive oil
- 675 ml of stock veg or chicken
Put olive oil in a pan, and cook the onion and garlic together.
After 3-5 minutes, add mushrooms. The onions and garlic should have started softening up at this point as well.
Cook for a further 8-10 minutes until the mushrooms have softened up as well.
Season with salt and pepper.
Add rice to the pan and coat it in the oils and juices already present there, by stirring.
Add the stock, 1/3 at a time, keeping the pan on a medium heat (as the rice absorbs the stock, keep adding more of it until it’s finished.
Check if the rice is ready and if needed cook for a little longer by adding stock or water.
Leave to sit for a couple of minutes before serving with some grated parmesan.
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