Easy Mushroom Risotto

How to make Easy Mushroom Risotto

Prep Time: 20 minutes        |        Cook Time: 40 minutes        |        Serves: 2 - 4

Ingredients

• 2 tbsp Pure Valley butter or The Olive Tree olive oil
• 1 small onion, finely chopped
• 2 tsp Stonemill crushed garlic
• 200g brown cup mushrooms, sliced
• 1 cup Imperial Grain arborio rice
• 1 litre Chefs’ Cupboard stock (chicken or vegetable)
• ¼ cup Westacre Dairy parmesan cheese, grated, plus extra for serving
• 2 tbsp parsley, finely chopped

Method

1. Heat the stock in a separate pot or bowl, until hot.
2. Add the butter or oil to a large saucepan or pot over medium heat.
3. Add the onion and garlic, then cook until softened.
4. Add the mushrooms and cook until browned and tender.
5. Add the arborio rice and stir for a couple of minutes to toast it.
6. Ladle in a full cup of hot stock, stirring continuously until almost all the liquid has been absorbed.
7. Continue adding the stock, one ladle at a time, allowing each addition to absorb before adding the next.
8. Once the rice is creamy and al dente (cooked but still firm in the centre), remove from the heat.
9. Stir through the parmesan cheese and parsley.