While shopping the other week I had a want for mushrooms, with no plans in mind of just how I would put them to use…. It got to 3 days post-shopping and the mushrooms were beginning to wither and wilt in the fridge. There was no way I was letting my impulse buy of deliciousness go to waste!
ET VOILA… an easy to make, minimal stir, Mushroom Risotto!
- 1 brown onion, diced
- 6 cups of stock (I used 3 each of veg and chicken)
- 1 tbsp. olive oil
- 300-500g sliced mushrooms (depending how ‘mushroom-y’ you like it)
- 1.5 cups (300g) arborio rice
- 2 tbsp. butter
- ½ cup grated cheese (parmesan or cheddar
- depending your preference)
- 1 cup of frozen peas
- salt and pepper to taste
- Prepare the 6 cups of stock and set aside.
- Add the olive oil to a pot, add the onion and sauté on medium high for a couple of minutes.
- Add in the sliced mushrooms, cover the pot and cook for a couple of minutes until the mushrooms have released some of their water.
- Remove the lid and add the rice and sauté it with the onions and mushrooms.
- Add 3 cups of stock, stir well, then cover and simmer for around 20 minutes until the stock is mostly absorbed.
- Add 1.5 cups stock, stir well again. Cover and simmer for around 10 minutes until the stock is mostly absorbed.
- Add the last 1.5 cups of stock and the frozen peas, stir well again. Cover and simmer for a final 5-10 minutes.
- It’s ready when all the stock is mostly absorbed by the rice. Turn off the heat and stir in the 2 tbsp of butter and ½ cup of grated cheese. Add sea salt and black pepper to taste.
- Serve with chopped parsley or a parsley sprig garnish.