Name: Risotto topped mushrooms
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 3 cup chicken stock; 2 tablespoon vegetable or olive oil; 200 gram swiss brown mushrooms, sliced; 40 gram butter; 1 medium brown onion, finely chopped; 2 cloves garlic, crushed; 1 cup arborio or calrose rice; 60 gram baby spinach leaves; 150 gram char-grilled red capsicum, sliced; 1/2 cup shaved parmesan; 4 120 g flat mushrooms

Ingredients

3 cup chicken stock

2 tablespoon vegetable or olive oil

200 gram swiss brown mushrooms, sliced

40 gram butter

1 medium brown onion, finely chopped

2 cloves garlic, crushed

1 cup arborio or calrose rice

60 gram baby spinach leaves

150 gram char-grilled red capsicum, sliced

1/2 cup shaved parmesan

4 120 g flat mushrooms

Method

1.Place stock in a medium saucepan over high heat; bring to the boil. Reduce heat, cover and keep hot.

2.Heat halt the oil in a large heavy-based saucepan over moderate heat. Add Swiss brown mushrooms: cook and stir for 2-8 minutes or until tender. Transfer to a heatproof bowl.

3.Melt butter in pan until foaming. Add onion and garlic; cook and stir for 5 minutes or until onion softens. Add rice; cook and stir 1 minute or until grains are coated. Reduce heat.

4.Gradually add a ladle (about 1/2 cup) of hot stock to rice mixture. stirring constantly until all liquid is absorbed. capsicum and half the parmesan. Season with salt.

5.Continue to add stock, one ladle at a time, stirring constantly until all liquid is absorbed before adding more. This will take about 25 minutes or until rice is tender but firm to the bite. Stir in spinach.

6.Meanwhile, preheat oven to 200°C/180°C fan forced. Place flat mushrooms, stem-side up. on a baking tray. Drizzle with remaining oil. Season with salt and pepper. Bake for 15 minutes or until tender.

7.Place flat mushrooms on plates. Top with risotto and remaining parmesan. Sprinkle with pepper. Serve at once.

Vegetarian: Use vegetable stock, extra 1/4 cup parmesan and 1/2 cup toasted flaked almonds.
Note

Woman's Weekly Food

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