Name: Creamy rocket and mushroom risotto
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Ingredients: 8 cup (2l) chicken stock; 100 gram butter; 250 gram swiss brown mushrooms, sliced; 1 onion, finely chopped; 1 1/2 cup (300g) arborio rice; 1 cup (80g) grated parmesan, plus shaved parmesan to serve; 1 bunch rocket, trimmed, washed, chopped

Creamy rocket and mushroom risotto

Serves 6

Prep

15M

Cook

25M

Total

40M

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Ingredients

8 cup (2l) chicken stock

100 gram butter

250 gram swiss brown mushrooms, sliced

1 onion, finely chopped

1 1/2 cup (300g) arborio rice

1 cup (80g) grated parmesan, plus shaved parmesan to serve

1 bunch rocket, trimmed, washed, chopped

Method

1.Heat chicken stock in a saucepan until simmering.

2.Melt half of butter in a large heavy-based frying pan on medium heat. Cook mushrooms for 5 minutes, until golden. Remove from pan and set aside.

3.Cook onion in pan for 3 minutes. Stir in rice and cook for 1 minute, until translucent.

4.Add 1 cup of hot stock. Simmer, stirring constantly, adding a ladle of stock at a time as liquid is absorbed. This should take 15-20 minutes, until rice is just tender.

5.Remove from heat and stir through grated parmesan, rocket, mushrooms and remaining butter. Cover and set aside for 2 minutes.

6.Serve with shaved parmesan.

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Ingredients

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