Mushroom risotto
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 8 | Spring Onions, Sliced | |
| 8 | ounces | Long Grain Rice |
| 1½ | pint | Vegetable Stock |
| 12 | ounces | Mushrooms, Sliced |
| 1 | Red Pepper, chopped and deseeded | |
| 8 | ounces | Courgettes, Sliced |
| Salt and Pepper | ||
Directions
Heat oil in a frying pan. Cook onions until soft.
Stir in rice until grains are coated with oil. Pour in 1¼ pints of stock and bring to the boil.
Stir in mushrooms, pepper and courgettes. Lower heat, cover and simmer for 15 minutes until rice has absorbed stock, adding remaining stock as necessary.
Season to taste. Serve hot or cold Source: Take A Break