Mushrooms are packed full of Vitamin B and D, essential to boost your metabolism and keep you going through dark winter days. Add some for a nutrient boost and to this flavoursome mid week risotto.
Serves 4
Preparation time: 10 minutes
Cooking time: 25 minutes
What you will need:
- 30ml (2 tablesp) olive oil
- 1 large red onion, chopped
- 2 cloves garlic, finely chopped
- 225g (8oz) brown/chestnut mushrooms, halved
- 125g pack blewit mushrooms, quartered
- 125g pack oyster mushrooms
- 120g pack shiitake mushrooms
- 250g (9oz) risotto rice
- 150ml (¼pt) white wine
- 750ml (1¼pt) hot vegetable stock
- 30ml (2 tablesp) chopped fresh oregano
- Salt and freshly ground black pepper
To serve: slivers of Parmesan cheese
What you need to do:
- Heat oil and cook onion and garlic for three minutes.
- Add mushrooms and cook for two minutes.
- Stir in the rice and cook for a further minute. Pour in the wine and cook, stirring, until almost all the liquid has been absorbed.
- Stir in half the stock and cook gently, stirring until almost all the liquid has been absorbed.
- Repeat with remaining stock.
- Season to taste and finally stir in the chopped fresh oregano.
- Serve risotto with Parmesan cheese.