1. Button Mushrooms 500 gram 2. Black Pepper powder 1/2 tsp 3. Onion 1 medium chopped 4. Garlic Cloves 5-6 finely chopped 5. Oregano 1/2 tsp 6. Arborio Rice 2cups 7. Cheese 1/2 cup grated 8. Oil 2 tbsp 9. Butter 2 tbsp 10. Vegetable Stock or Water 5 cups 11. Cream 1 cup 12. Salt as per taste
# METHOD:
Serving Size: 4-5
Heat 1 tbsp oil and 1 tbsp butter in a large deep skillet over medium heat. Add the mushrooms and salt. Cook stirring occasionally for 8 minutes or until soft and browned. Remove from pan and set aside. Add the remaining oil and butter. Add garlic and onions and sauté until softened. Add the rice and 3/4 th cup water at a time. Stir occasionally and allow each addition of water to be absorbed before adding the next. With the final addition of water stir the sauteed mushrooms into the risotto until the risotto is creamy, and the rice is cooked. Stir in the cheese, cream and black pepper powder. Add oregano and cover the risotto to rest for 5 minutes to allow the cheese to melt. At this point switch off the flame. Season with salt and taste to adjust the seasoning. Serve with more grated cheese if desired.
NOTE:
If arborio is unavailable you can use any starchy short, grained rice to give the risotto its creamy texture.
SuburbaniteMermaid
Oh I’m dying. I love mushroom risotto, but I’m on WW and rice and cheese are so expensive…..
7 Comments
# INGREDIENTS:
1. Button Mushrooms 500 gram
2. Black Pepper powder 1/2 tsp
3. Onion 1 medium chopped
4. Garlic Cloves 5-6 finely chopped
5. Oregano 1/2 tsp
6. Arborio Rice 2cups
7. Cheese 1/2 cup grated
8. Oil 2 tbsp
9. Butter 2 tbsp
10. Vegetable Stock or Water 5 cups
11. Cream 1 cup
12. Salt as per taste
# METHOD:
Serving Size: 4-5
Heat 1 tbsp oil and 1 tbsp butter in a large deep skillet over medium heat. Add the mushrooms and salt. Cook stirring occasionally for 8 minutes or until soft and browned. Remove from pan and set aside. Add the remaining oil and butter. Add garlic and onions and sauté until softened. Add the rice and 3/4 th cup water at a time. Stir occasionally and allow each addition of water to be absorbed before adding the next. With the final addition of water stir the sauteed mushrooms into the risotto until the risotto is creamy, and the rice is cooked. Stir in the cheese, cream and black pepper powder. Add oregano and cover the risotto to rest for 5 minutes to allow the cheese to melt. At this point switch off the flame. Season with salt and taste to adjust the seasoning. Serve with more grated cheese if desired.
NOTE:
If arborio is unavailable you can use any starchy short, grained rice to give the risotto its creamy texture.
Oh I’m dying. I love mushroom risotto, but I’m on WW and rice and cheese are so expensive…..
What type of cheese did you use?
What type of cheese did you use?
Needs more mushrooms
That looks good and hearty
I’ve never had risotto, looks good though!