Trishie's Mushroom Risotto
50 min
A wonderfully mushroomy mushroom risotto!
Trishie
2 people made this
Ingredients
Serves: 2
- 30g dried mushrooms
- 450ml boiling water
- 30g butter
- 1 medium onion, peeled and cut into thin wedges
- 125g risotto rice
- 1 (295g) can condensed mushroom soup
- salt and freshly ground black pepper
- grated Parmesan cheese to serve
Method
Prep:30min ›
Cook:20min ›
Ready in:50min
- Place the mushrooms in a bowl and pour boiling water over them. Leave to soak for 30 minutes.
- Melt the butter in a saucepan and add the onion, then cook over a medium heat for about 5-7 minutes until it starts to soften.
- Put the rice into the pan and cook the onion and rice together for about 1 minute stirring constantly.
- Pour in the soup and the soaked mushrroms along with any remaining liquid in the bowl.
- Reduce the heat and simmer for about 15 minutes stirring occasionally until thickened and the rice is tender. (If its too dry add a little boiling water, if its too runny boil rapidly to evaporate excess liquid.)
- Season to taste with salt and pepper; spoon onto warm plates and sprinkle with the Parmesan cheese.
