Home

Mushroom Risotto

305 calories per serving

ingredients

serves 4
450 g (1 lb) chanterelles, cup or other mushrooms
150 ml (1/4 pint) vegetable stock
225 g (8 oz) round grain rice
1 large onion
1 tablespoon oil
500 g (17 fl oz) water
4 tablespoons freshly grated Gruyere cheese

method

1. Remove any damaged parts and large gills from the mushrooms. Scrape the caps and stalks and cut off the stalk ends. Wash the mushrooms several times in lukewarm water, drain and thinly slice them.

2. Bring the stock to the boil in a large saucepan. Add the mushrooms, cover the pan and simmer over a low heat for 10 minutes. Wash the rice well in cold water and drain. Dice the onion.

3. Heat the oil in a second large saucepan, add and fry the onion until golden. Fry the rice with the onions for 5 minutes, stirring continuously, then add the water and a generous pinch of salt, cover the pan and cook the rice for 20-25 minutes over a low heat.

4. Drain the rice and mix it with the mushrooms and their cooking liquid. Serve sprinkled with the grated Gruyere.

Serve with: fresh lettuce salad and tomato wedges, or sauteed lightly seasoned courgette slices.

What did you think?

6 people have helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved