Mushroom and Curry Risotto |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 3 |
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This dish is quite creamy, yet the curry gives it an exotic taste... it's also quite easy to prepare! came up with this recipe a couple of years ago and it's definitely one of my fave dishes. Goes well with a glass of white wine and grated parmesan. Enjoy! Ingredients:
2 tablespoons butter |
1 cup mushroom (canned) |
1 cup uncle ben's long grain rice |
2 1/2 glasses water |
1 cup fresh milk |
3 tablespoons curry powder |
1/3 cup white wine |
salt and pepper |
Directions:
1. Drain the mushrooms.
2. Melt the butter in a pan.
3. Add the mushrooms and cook for 2 minutes.
4. Add the rice and stir well.
5. Add wine and then water.
6. Add curry, salt and pepper and leave to boil paying constantly attention to the bottom of the pan.
7. Add milk gradually until the rice is done according to box instructions or to taste (it should be cooked yet wet and creamy).
8. If needed add more milk until you achieve the texture described.
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