Mushroom Risotto is a community recipe submitted by James6642 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.
Heat the oil and butter in saucepan on a medium heat. Cook the onion, chilli and mushrooms for five minutes until the mushrooms are browned and the chilli and onion are soft.
Stir in the risotto rice and coat it in the oil and butter. Add a small amount of stock at a time so the rice absorbs the stock.
Continue this on a low heat until all the stock has been absorbed, this should taken about 10-20 minutes.
Throw in the peas and prawns and stir until they're defrosted.
Sprinkle in the cheeses and parsley, give it more stir and serve.
Heat the oil and butter in saucepan on a medium heat. Cook the onion, chilli and mushrooms for five minutes until the mushrooms are browned and the chilli and onion are soft.
Stir in the risotto rice and coat it in the oil and butter. Add a small amount of stock at a time so the rice absorbs the stock.
Continue this on a low heat until all the stock has been absorbed, this should taken about 10-20 minutes.
Throw in the peas and prawns and stir until they're defrosted.
Sprinkle in the cheeses and parsley, give it more stir and serve.
Additional Information
You can buy parmesan cheese already grated in packets from shops.
You can buy parmesan cheese already grated in packets from shops.
We have tried this recipe a few times now and it's great. We find that we need a lot more stock - about twice as much as to cook for twice as long to get the best results, otherwise the rice too hard. :)
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Posted by cjtweddle on 3rd February 2014
Show more commentsWe have tried this recipe a few times now and it's great. We find that we need a lot more stock - about twice as much as to cook for twice as long to get the best results, otherwise the rice too hard. :)