Mushroom Risotto Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Oil,
8: Spring Onions, Sliced
8 ounce: Long Grain Rice,
1 1/2 pint: Vegetable Stock,
12 ounce: Mushrooms, Sliced
1: Red Pepper, chopped and deseeded
8 ounce: Courgettes, Sliced
Salt and Pepper,
Directions:
Heat oil in a frying pan. Cook onions until soft.
Stir in rice until grains are coated with oil. Pour in 1 1/4 pints of
stock and bring to the boil.
Stir in mushrooms, pepper and courgettes. Lower heat, cover and
simmer for 15 minutes until rice has absorbed stock, adding remaining
stock as necessary.
Season to taste. Serve hot or cold
Source: Take A Break
Source from luhu.jp
Stir in rice until grains are coated with oil. Pour in 1 1/4 pints of
stock and bring to the boil.
Stir in mushrooms, pepper and courgettes. Lower heat, cover and
simmer for 15 minutes until rice has absorbed stock, adding remaining
stock as necessary.
Season to taste. Serve hot or cold
Source: Take A Break
Source from luhu.jp
Tags
Vegetables