Mushroom Rissotto

Mushroom Risotto

About to go off for a couple of days and there were aome beautiful chestnut mushrooms in the fridge just beginning to spore so I made some delicious mushroom risotto damn this is easy. The spores released a  lovely inkiness to the risotto. Plenty left for lunch tommorrow too

Mushroom Risotto

Serves two

2 handfuls of risotto rice
4 handfuls of mushrooms – finely sliced
1.5 pints of vegetable stock – hot
2 tbsps of olive oil
2 garlic cloves finely chopped
Fresh thyme

  1. Finely chop the garlic gently fry in the olive oil but do not allow to colour
  2. Add the rissotto rice , stir to coat well in the oil for about a minute
  3. Add 1/4 of the vegetable stock and continously stir until the liquid is absorbed
  4. Add another 1/4 of the stock stir well
  5. You can then add the rest of the stock with the mushrooms leave on a low heat.
  6. Leave on a low heat & stir regularly
  7. Sprinkle with fresh thyme
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6 Responses to Mushroom Rissotto

  1. reemski says:

    You don’t put onion in your risotto?

  2. betty says:

    onion or not…….this looks incredibly tasty!!! i love mushroom risotto! 😀

  3. Ginger says:

    That looks delicious, the colour is really interesting.

  4. Kevin says:

    That mushroom risotto looks good. I like the mushroom and thyme combo.

  5. Pingback: Mushroom, Leek & Stilton Risotto « Girl Interrupted Eating

  6. Pingback: St Georges Mushrooms and Asparagus Risotto « Girl Interrupted Eating

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