Quick, easy and delicious, this recipe for Mushroom Risotto is a go-to when you need a stress-free meal that will impress.
Serves 4
25g butter
1 tbsp olive oil
1 onion, diced
1 clove of garlic, chopped
1 red pepper, diced
225g mixed mushrooms, sliced
225g Arborio rice
Salt and pepper, as needed
375ml vegetable stock
125ml white wine
2 tbsp parsley, chopped
55g parmesan, grated
4 tbsp cream
Shavings of parmesan cheese
Preparation Time: 10 minutes. Cooking Time: 28 minutes.
1. Melt the butter and oil together in a sauté pan on the boiling plate, hotplate on boiling setting or induction hob on high.
2. Add the onion, garlic and pepper and sauté until beginning to soften.
3. Add the mushrooms and rice. Stir the mixture to coat the rice and season with salt and pepper.
4. Pour in the stock and wine. Bring the contents of the saucepan up to the boil and cover with a lid.
5. Transfer the pan to the oven. CAST OVEN: on the floor grid set on the floor of the simmering oven or oven on B1 setting. FAN OVEN: preheated to B1. Cook for 20 minutes.
6. Remove from the oven. Add the parsley, with the grated Parmesan and cream. Stir until combined.
7. Serve piping hot garnished with shavings of Parmesan.
