Mushroom Rissoto

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Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 teaspoons minced garlic
300 grams aborio rice
3 1/2 cups chicken stock
125 grams button mushroom
1 carrot, diced
2 zucchini, diced
1 bunch bok choy, trimmed
2 medium tomatoes, chopped
30 grams cheese, grated

 

Method

Heat the oil in a wok and add the onion and garlic. Cook until onion is soft. Stir in rice and coat with the oil.

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Add the stock and simmer, covered, for 10 mins.

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Remove from heat and stir in vegetables.

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Cook gently for 5 mins. Allow to stand for 10mins, covered.

Serve sprinkled with cheese

 

Serves 4 (above photos are for 2 serves)

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