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MUSHROOM RISOTTO

MUSHROOM RISOTTO

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Serves: 1-2

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I made this risotto once and it was a success.

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Ingredients

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  • 200 grams risotto rice (arbrio or carnaroli)
  • 1 onion (finely chopped)
  • 2 cloves garlic (finely chopped)
  • ½ red chilli (seeds removed finely chopped)
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 100 grams mushrooms (sliced)
  • 500 ml chicken stock
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 50 grams grated Parmesan
  • 50 grams Fontina cheese
  • 75 grams frozen peas
  • 75 grams king prawns
  • 2 tablespoons chopped fresh parsley

Method

  1. 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.
  2. 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.
  3. Continue this on a low heat until all the stock has been absorbed, this should taken about 10-20 minutes.
  4. Throw in the peas and prawns and stir until they're defrosted.
  5. Sprinkle in the cheeses and parsley, give it more stir and serve.

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