Although it is still Summer, I find myself making more and more Autumnal and Winter warming dishes. Tonight was no exception. I really fancied mushroom risotto, and instead of adding in white wine like I usually do, I decided to make it for the three of us, and just made some adaptations. If you would like to make it for adults instead, I would use a normal stock cube, add 90ml white wine before adding any stock and allowing it to evaporate, and add a little salt and pepper. Although I added in parmesan in this dish, I left it out from my sons meal.
I hope you like the recipe.
Love, Natalie x
1 tbsp Olive Oil
1 small Onion, chopped
1 Clove of Garlic, minced
100g Chestnut Mushrooms, chopped
100g Mixed Wild Mushrooms, chopped
150 Risotto Rice
1 Litre of low salt stock
Small Handful of Parsley, chopped
- Heat the olive oil in a pan and add the onion and garlic. Stir and cook in a medium heat until the onions are soft, around 5 minutes. Add the mushrooms and cook until soft, around 8 minutes.
- Add the rice and cook for 1 minute. Then add a quarter of the stock and stir. Keep stirring until the water has evaporated. Repeat this in quarters until all of the stock is gone.
- Add half the parsley and parmesan, and stir through. Then serve and top with the rest.