Speedy supper: Wild mushroom risotto
Getting a little tired of your own cooking? Don’t worry, we’ve got you. Here's a delicious and easy risotto recipe from award-winning Rutland gastropub, The Olive Branch.
A combination of mixed wild mushrooms gives this risotto a wonderful flavour.
For the risotto
2 tablespoons rapeseed oil
50g chopped onion
1 garlic clove – chopped
175g risotto rice
1 litre vegetable stock or hot water
For the mushrooms
1 tablespoon rapeseed oil
400g mixed wild mushrooms
100g grated Parmesan
1 teaspoon chopped tarragon
1 teaspoon chopped parsley
1. Heat the oil in the pan, then sweat off the onions and garlic until they are soft.
2 Add the rice and stir for two minutes.
3 Begin to add the stock/ water gradually, stirring continuously.
4 Cook for 18-20 minutes, then remove from the heat ready to serve.
5. For the mushrooms, heat the oil in a frying pan, add the mushrooms and fry for a few minutes.
6. Add a squeeze of lemon juice, then spoon through the risotto.
7. Place the risotto into serving bowls, sprinkle with the parmesan and chopped herbs and serve.
Recipe from The Olive Branch, Rutland