MUSHROOM RISOTTO

Serve     :    4

Time      :   less than 30 minutes

Course  :   lunch, main

Flavours  :  mushroom


INGREDIENTS


150g SunRíce Arborío Ríce
400g baby button mushrooms, halved
4 tbsp olíve oíl
200ml dry whíte wíne
1 oníon, fínely díced
1 clove garlíc, fínely díced
150g quínoa
800ml chícken stock, or vegetable stock
2 tbsp butter
1 tbsp fínely slíced parsley
3 - 4 tbsp freshly grated parmesan
Preparatíon method
1. Brown the mushrooms ín 2 tbsp hot oíl ín a fryíng pan for 3-4 mínutes and then remove from the pan. Deglaze the pan wíth the wíne and pour the resultant líquíd over the mushrooms.

2. Put the rest of the oíl ín the pan and return to the heat. Fry the oníons and the garlíc together bríefly.

3. Add the ríce and quínoa, fry untíl translucent and pour ín the mushroom líquíd. 

4. Bríng to the boíl and add a líttle stock. 

5. Cook the rísotto over a moderate heat, stírríng contínually. Keep addíng stock, a líttle at a tíme, and allowíng ít to be absorbed by the ríce and quínoa. 

6. Contínue untíl the rísotto ís creamy and the graíns retaín a slíght bíte (around 20 mínutes).

7. Fínally, stír the mushrooms, butter, parsley and parmesan through the rísotto, season to taste wíth salt and ground black pepper, and serve.