Tasty mushroom risotto
1 hour
An easy and tasty mushroom risotto with both fresh and dried mushrooms, garlic, rosemary and petit pois.
1 person made this
Ingredients
Serves: 4
- dried porcini mushrooms
- boiling water
- 4 vegetable stock cubes (Knorr® is ideal)
- 1 red onion, chopped
- various types of fresh mushrooms, chopped
- 1 glug olive oil
- 1 tablespoon butter or margarine
- crushed fresh garlic to taste
- 200g arborio risotto rice
- 1 tin petit pois or garden peas, drained
- salt and pepper to taste
- chopped fresh rosemary to taste
Method
Prep:20min ›
Cook:40min ›
Ready in:1hr
- Rinse the porcini mushrooms and then place them in a large bowl with boiling water and the stock cubes, give it all a stir and leave them to soak.
- In a large saucepan, soften the red onion and fresh mushrooms in some hot olive oil.
- With the pan on a medium heat, add the butter and some of the crushed garlic to the pan and add the rice, keeping it stirring.
- Fry the rice with the mushrooms, garlic and onions for about 3 minutes.
- Add a ladle of the soaked porcini mushrooms and stock to the pan and stir. Add the peas and stir.
- Add salt and pepper to taste. Add some more crushed garlic and chopped rosemary. Keep stirring!
- As the rice starts to soak up the stock and it all starts to thicken, add another ladle, keep stirring. Keep repeating this process.
- After about 20 minutes of adding stock and stirring, taste the rice to see if fully cooked.
- Once rice is cooked.. SERVE!
