Sunday, 8 January 2017

How To: Mushroom Risotto


If you're not making risotto this winter, get on it quick! It's one of the most wonderful, wholesome, filling and versatile dishes you could put on your weekly meal plan. Today I'm sharing a mushroom risotto, the classic, but of course if you don't like mushrooms just leave them out!

So, what do I love about risotto? All of the above, plus it's cheesy, creamy and a fab way to use up all the leftover veg in your fridge! Does anyone else usually have 1/4 of a broccoli, a few leaves of spinach and 3 string beans left in their veg draw at the end of the week? Just chop 'em up and throw them in a risotto with the last of your cheese. Sorted.


Ingredients


  • Arborio rice - This is the only rice you are allowed to use, it puffs up and goes all creamy, trust me! It's been available in every supermarket I've tried, and £1 from Morrisons!
  • 1 stock cube - Vegetable or chicken
  • 1 glass of white wine {optional}
  • 1 onion
  • A tub of mushrooms - They shrink!
  • Greens - Here I've used chopped string beans and spinach
  • 1 or 2 cloves of garlic
  • Olive oil (or butter)
  • Cheese - How much is up to you, however for this recipe I used 2/3 of the brie you see above, with some left for topping. Parmesan is also a favourite, and blue cheese if you're up for it! Just combine them all if you're anything like me...






Method:


Heat up some olive oil/butter (start small, you can add later - mushrooms soak it up!) and fry off your onions and mushrooms together, on a low heat. When the onions are golden and the mushrooms have shrunk down, add the garlic and fry that off for a few minutes too. 

Rinse your rice (it's just good practice) drain and add it to the hot pan, mixing it in with the veg. After 2-3 minutes add the glass of wine and let that sizzle until the rice soaks most of it up. Make up your stock following the instructions on the box. I really don't bother with exact amounts, I keep adding hot water until the rice is done anyway! Start adding stock to the pan, one small pour at a time. Wait until the rice has soaked it up, then add in more. You need to keep stirring to ensure no rice sticks to the pan, believe me, it happens quickly! Add in your greens along with the last bit of water so it gets to boil a little.

Once all the stock has been added and the rice is fully puffed (taste test to check!), mix in the chopped brie (etc). Let this melt as you stir. Season with pepper and you're done! Serve quickly with a bit more cheese to melt on top and enjoy!!



I usually make far too much risotto for one portion, so put the rest into containers for lunches over the next few days and freeze some for a later date. If you don't hide it away, you'll definitely be back for more - it's SO GOOD!!

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I'm constantly making risotto and it's nearly always different, depending on what's in the fridge. There are so many ways to make an amazing concoction, so I'd love to bring out a little recipe zine, to share ideas? Would anyone be interested? Recipe book/food illustration is where my heart is at, it's about time I give it a go, right?!
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