Mushroom risotto

Yield: 4 Servings

Measure 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

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

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