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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A fantastically flavoursome mushroom risotto that's quick and easy to make Ingredients:
15 g sun dried tomatoes |
25 g dried porcini mushrooms |
700 ml stock |
1 onion , finely chopped |
2 garlic cloves , finely chopped |
300 g mushrooms |
150 g risotto rice , such as arborio |
100 ml wine |
Directions:
1. # Place the dried mushrooms in a measuring jug and add 750ml boiling water. In a separate jug add enough water to the sun dried tomatos to cover
2. # In a large, heavy saucepan and gently stir fry the onion and garlic until softened.
3. # Add the fresh mushrooms and stir for a further 2 mins before adding the wine.
4. # When the wine has all but gone, evaporated and been absorbed, add the rice. Drain the dried mushrooms & tomatos, reserving the stock, chop into small pieces.
5. # Add to the risotto with 150ml of the stock.
6. # Cook the risotto on a low heat stirring frequently until the stock has been absorbed and then add another 150ml and so on until the stock is finished.
7. #Season & serve
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