Risotto with preserved mushrooms1 Comment » Jan 5th, 2011 | By Tobias | Category: easy and fast, Recipes, Starters
I love to cook this dish when I want a healthy meal and have not much time to prepare it. This light and tasty risotto is cooked in roughly 20 minutes. It is great when I have guests surprising me because I always store some Antipasti Mushrooms in a jar at home.
Preparation time: 3 minutes
cooking time: 20 minutes
- 1 jar of Antipasti Mushrooms – 8 oz
- 1 cup of risotto rice
- 1 onion
- 3 cups of vegetable stock
- 3,5 oz of Parmesan cheese
- some thyme
- good olive oil
- salt and pepper
Dice the onion and fry it on low heat in a big pan for a couple of minutes. Then add the rice and fry that too.
Now add the soup stock and stir well. For the next 15 minutes or so you need to stir the rice only occasionally.
Grate the cheese and drain the mushrooms from the oil.
Once the risotto has absorbed the liquid and is cooked add the cheese and a bit of thyme and stir well. Then remove the pan from the heat, add the mushrooms and mix them with the risotto. Let the risotto sit for a few minutes, then serve.