Home Cooking Column - Easy Mushroom Risotto
Home Cooking Column - By Barbara Collins
Risotto is so soothing to cook and to eat. This is a vegetarian version but you could easily add chicken or bacon. Buy proper risotto rice called Arborio or Carnaroli. It has the starch you need to get that creaminess.
Ingredients
- 1tsp vegetable oil
- 1 bunch spring onions, trimmed and chopped
- 300g risotto rice
- 1 garlic clove, crushed
- 200g mushrooms, sliced
- 900ml (1.5 pints) hot vegetable stock
- Ground black pepper
Method
Heat the vegetable oil in a large frying pan or saucepan and cook the spring onions over a medium-high heat for a few seconds. Add the rice and cook over a low heat for about 1 min, stirring all the time until the rice looks glossy but not brown.
Add the garlic and mushrooms, then pour in about half the hot stock and stir well. Cook over a medium heat for 20-25 minutes, stirring often and gradually and adding the remaining stock a little at a time until the rice has absorbed all the liquid.
Check that the rice is tender. It should have a nice creamy texture. If it needs cooking for a bit longer, add a little more hot water.
Check the seasoning, adding some pepper if needed. Serve with grated parmesan on top.
Tip
Throw in some frozen peas near the end.