September 13, 2018

MUSHROOM RISOTTO

Ingredients:
Oil - 2 tbsp
Onions - 2 small (finely chopped)
Long grain rice - 200 gms
Chicken stock cubes - 2
Water -  700 ml
Mushrooms - 100 gms (sliced)
Cooked peas - 50 gms
Red pepper - 1 small (chopped)
Green pepper - 1 small (chopped)
Few black olives for garnish

Method:

  • Heat the oil; fry the onions and rice until golden brown, stirring frequently- about 10 minutes.
  • Add the crumbles chicken stock cubes and the water.
  • Bring to boil, stirring, then cover and simmer gently for about 10 minutes.
  • Add all the other ingredients and simmer for a further 10 minutes or until rice has absorbed all the liquid.
  • The risotto should be stirred occasionally while cooking.
  • Garnish with black olives.
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