Quick, easy and delicious, this recipe for Mushroom Risotto is a go-to when you need a stress-free meal that will impress.
25g (1 oz) butter
1 tbsp olive oil
1 onion, chopped
1 clove of garlic, chopped
1 red pepper, diced
225g (8 oz) mixed mushrooms
225g (8 oz) Arborio rice
375ml (13 fl oz) stock
125ml (4 fl oz) white wine
2 tbsp parsley, chopped
55g (2 oz) parmesan, grated
2-4 tbsp cream
Shavings of parmesan cheese
1. Melt the butter and oil together on the boiling plate and then sauté the onion, garlic and pepper. Add the mushrooms then the rice. Stir the mixture to coat the rice, season. Pour on the stock and wine. Bring the contents of the saucepan up to the boil and cover with a lid.
2. Transfer the pan to the floor grid set on the floor of the simmering oven and cook for 20 minutes. Remove from the oven. Add the parsley, with the grated parmesan and cream. Serve piping hot garnished with shavings of parmesan.
On the hotplate, gradually pour in the stock and wine, stirring well after each addition.
Main Oven 140°C(275°F) Gas Mark 1
Pour in all the wine and stock at once and bring to the boil, stir and cover. Place the casserole or saucepan into the centre of the oven and cook for 20 minutes.
Main Oven 200°C(400°F) Gas Mark 6 or over