Mushroom Risotto

 

Do you spend ages stirring your risotto watching it cook? Not anymore!!! We have come up with an amazing recipe that allows you to put the risotto in the oven whilst you sit down and relax. Not only that but by adding the raw mushroom paste at the last moment it doesn't over cook and you get an intense mushroomy flavour.

What you will need

1 white onion

2 cloves garlic

1 tsp dried thyme

4 portobello mushrooms

2 knobs butter

1 olive oil

250 g risotto rice

800 ml chicken stock

175 ml white wine

1 glug double cream

100 g (vegetarian) parmesan, grated

1 handful cress to serve

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