Mushroom Rissoto



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



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.


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


Remove from heat and stir in vegetables.


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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