Portobello Mushroom Risotto

  • Cooking time: 45 mins
  • Serves: 3-4
  • 375g Portobello Mushrooms diced or sliced
  • 1 litre of chicken stock (homemade or store bought)
  • 2tbs. olive oil
  • White dry wine (optional)
  • 1 brown onion (chopped)
  • 1 ½ cups arborio rice
  • Garlic
  • 40g butter Parsley and grated parmesan (to garnish)
  1. Heat large saucepan to medium heat and add olive oil.
  2. Add onion & garlic and cook until translucent.
  3. Add mushrooms, cook for 4 mins.
  4. Lower heat and add rice & wine (until evaporated).
  5. Then, add 1 ladle warm stock at a time, absorb, repeat until all stock used stirring often.
  6. Once cooked, add butter, parmesan and garnish with parsley.

Serve with fresh crusty bread!  Yum!