Tomato and Mushroom Risotto


IMG_20170306_175554

Ingredients (for the Tomato and Mushroom Risotto)

  • 75g risotto rice
  • 3-4 large mushrooms
  • 1 Stock Cube or Stock Powder
  • 1 tbsp of oil or 15g of margarine
  • 1 Clove of Garlic
  • Approx. 500ml of water (enough to cover the vegetables and rice)
  • Tomato Sauce either with or without vegetables

Method:

  1. Wash all the vegetables, prepare and chop the asparagus if needed.
  2. Pour the oil or margarine into the frying pan and toss the onion and garlic in as well. Fry for 3-4 minutes or until the onion has softened on a medium heat.
  3. Add all the vegetables (note that soft vegetables take less time so make sure you cook each type of vegetable for the right amount of time)
  4. Add the rice and cook for 1 minute.
  5. Add the stock cube or stock powder and water.
  6. When it starts to boil, turn the heat down and simmer for 20 minutes or until water is reduced, occasionally stirring to avoid burning and it sticking to the pan.
  7. 5-10 minutes before the end of cooking, add the tomato sauce and stir in well.
Advertisements

I know you are looking at that comment fill out box.

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Blog at WordPress.com.

Up ↑

%d bloggers like this: