It is a perfect standby meal - Woolworths do a great mixed exotic mushroom box which lasts forever in the fridge, ristotto rice should be in everyone's cupboard and the rest are staples. It does require 30 minutes of care with regular stirring, but I see it as a perfect time to sip wine and de-stress after a busy day.
Ingredients (serves 2)
2 tbsp olive oil
1 onion, finely chopped
2 fat garlic cloves, finely chopped
1 glass of white wine
3 tsp veg stock powder
3 handfuls of risotto rice
2 handfuls parmesan cheese grated
3 tsp lemon juice
Salt and black pepper
a knob of butter
200 g exotic (or normal) mushrooms
Method
1. Heat the oil in a deep saucepan then over a moderate heat cook the onion and garlic. When translucent and soft but not coloured add the risotto rice and stir to combine.
2. Add the wine and allow to bubble for a minute or two.
3. Add the veg stock powder and 100 ml or so of hot water. Stir over a moderate heat using a wooden spoon until the liquid is all but absorbed, then add another 100ml water. Keep stirring and adding water until the rice is soft but retains its shape. You want a gloopy but not too gloopy consistency.
4. Just as the rice is finishing melt the butter in a frying pan, add the mushrroms and fry until softened.
5. Add the parmesan cheese, lemon juice, lots of pepper and some salt to the cooked rice. Then stir in the mushrooms.
Serve on hot plates with an added grating of parmesan.
No comments:
Post a Comment