Mushroom risotto

Mushroom risotto

Ingredients

serves 2
  • •140g risotto rice
  • •1 tbsp olive oil
  • •½ onion, finely chopped
  • •1 garlic clove, minced
  • •300g chestnut mushrooms, sliced
  • •800ml vegetable stock
  • •100ml oat or soya cream
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. Heat the oil in a large pan over a medium heat. Add the onion and cook for 5 minutes, until softened. Add the garlic and cook for 1 minute. Add the mushrooms and cook for 8–10 minutes, until lightly browned.
  2. 2. Add the rice and cook for 2 minutes. Gradually add the stock and cook over a medium-low heat for 20–25 minutes, stirring occasionally, until the rice is cooked al dente and the risotto is creamy.
  3. 3. Stir in the cream until heated through. Serve topped with ground black pepper.
Baker Beanie Author

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