Mouth-watering Mushroom Risotto | Recipe

Get ready for Risotto Heaven!

Ingredients

• 1 litre prepared bone/vegetable broth


• 1 Brown Onion


• 3 Cloves Garlic sliced


• 1 ½ cup brown rice


• ½ cup water with 1 tsp apple cider vinegar


• 400g Portobello mushrooms, coarsest chopped


• 2 tbsp chopped parsley


• Penny Bun Salt

Steps

1. Brown the onion on medium-high heat, in a non-stick pan with a splash of water to cover the pan. Cook until tender.


2. Stir in the rice until coated.


3. Stir in the water/apple cider mixture and cook until evaporated.


4. Add a ladleful of prepared broth and stir gently until absorbed into the rice.


5. Season with Penny Bun Salt to taste in between ladles.


6. Repeat with the remaining broth until the rice is nearly fully cooked.


7. In a separate pan, cook garlic until fragrant on medium-high heat. Add mushrooms and cook for 5 minutes until tender. Add splashes of water to the pan when necessary.


8. Add half of the chopped parsley and save the remainder for garnish.


9. Stir the cooked mushrooms into the risotto.


10. Serve and season with parsley, Penny Bun Salt, and pepper to taste.

with love by sbn team

 

 

 

 

 

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