Risotto with Mushroom Sauce
Ingredients
- 1 oz cutter or margarine
- 12 oz risotto rice
- 1 onion grated
- 7 floz dry white wine
- 1 1/4 pint vegetable stock
- 4 oz ham chopped
- 2 oz Parmesan cheese grated
- salt and pepper
sauce:
- 1 oz butter
- 1 clove garlic crushed
- 4 oz chestnut OR button mushrooms chopped
- 1 oz plain Flour
- 1/2 pint vegetable stock
- 3 tbsp double cream
- salt and pepper
- 2 tbsp chopped fresh parsley
Instructions
- Melt the butter or margarine in a large saucepan, add rice and onion and cook for 2 mins, stirring continuously.
- Add wine and simmer gently until absorbed. Add 150 ml (1/4 pt) stock and simmer until absorbed. Continue simmering and adding stock in this way, 150 ml 1/4 pt) at a time, until all stock is used. Stir mixture occasionally. Cooking time is around 25 mins, until thick and creamy. Add ham, cheese and seasoning.
- Meanwhile, melt butter for sauce, add garlic and mushrooms and cook for 3 - 4 mins.
- Stir in flour, remove from heat and gradually blend in stock. Bring to boil, stirring continuously until
- thickened.
- Add seasoning, cream and parsley. Serve risotto topped with mushroom sauce.
- Chestnut mushrooms are similar to button mushrooms, with a darker colour and richer flavour.
Calories: 667 kcal
Carbohydrates: 81 g
Protein: 19 g
Fat: 25g
Saturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 58 mg
Sodium: 1521 mg
Potassium: 361 mg
Fiber: 3 g
Sugar: 4 g
Vitamin A: 1317 IU
Vitamin C: 6 mg
Calcium: 201 mg
Iron: 5 mg