Swiss Brown Mushroom Risotto
Easy
> 1 Hour
Serves 4
800kJ
Gluten Free
Swiss Brown Mushroom Risotto
Ingredients
Method
Heat the olive oil, onion and thyme in a medium - large non-stick saucepan or pot over a high heat until it starts to sizzle. Immediately reduce to a medium heat and cook until the onions are soft and translucent but not coloured.
Meanwhile, heat the stock in another saucepan over medium heat.
Add the silverbeet stalks, fresh mushrooms and porcini and cook until the mushrooms are slightly collapsed. Add the spinach leaves and stir through until wilted. Add the rice and stir to combine, then flatten the surface so it’s nice and even, then add the wine and enough stock to just reach the surface.
As the stock is absorbed, keep adding a ladle of it and tasting each time to see if the rice is tender. Fold the rice a few times to make sure the bottom isn’t catching and to keep all the grains cooking evenly. A teeny tiny chalky centre is considered perfectly el dente. If you want it tender all the way through, add a tiny bit more stock, then add the butter, freshly grated parmesan and black pepper. Fold to combine then season to taste.
Serve immediately with a garnish of chopped parsley.
More Like This
< 20 Satisfy your sweet tooth with this delicious coconut milk rice pudding recipe! Topped with raspberries and passion fruit, this is a perfect easy dessert.
Sweet & Sour Chicken
< 30 Try out this sweet and sour chicken recipe for a simple meal idea! This dish pairs perfectly with a side of rice and is ready to eat in just 20 minutes.
Easy Rice Paper Rolls with Jasmine Rice
< 20 Looking for a great light lunch idea that is easy to share? Try out this delicious and easy rice paper rolls recipe and enjoy Vietnamese cuisine at home!
Swiss Brown Mushroom Risotto
Easy
> 1 Hour
Serves 4
800kJ
Gluten Free
Ingredients
Method
Heat the olive oil, onion and thyme in a medium - large non-stick saucepan or pot over a high heat until it starts to sizzle. Immediately reduce to a medium heat and cook until the onions are soft and translucent but not coloured.
Meanwhile, heat the stock in another saucepan over medium heat.
Add the silverbeet stalks, fresh mushrooms and porcini and cook until the mushrooms are slightly collapsed. Add the spinach leaves and stir through until wilted. Add the rice and stir to combine, then flatten the surface so it’s nice and even, then add the wine and enough stock to just reach the surface.
As the stock is absorbed, keep adding a ladle of it and tasting each time to see if the rice is tender. Fold the rice a few times to make sure the bottom isn’t catching and to keep all the grains cooking evenly. A teeny tiny chalky centre is considered perfectly el dente. If you want it tender all the way through, add a tiny bit more stock, then add the butter, freshly grated parmesan and black pepper. Fold to combine then season to taste.
Serve immediately with a garnish of chopped parsley.