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Mushroom Risotto Veg HT MC Italian 40mins Italian Name: Risotto con Funghi
Serves 4 Hot Vegetarian Grains Vegetables Main Course Gluten Wheat free Eggless Italy Europe
Ingredients: 50g/2oz Butter 1 Onion, chopped 1 Garlic Clove, crushed 200g/7oz Mixed Wild Mushrooms, cut into quite large pieces 900ml/30fl.oz. Hot Fresh Stock 325g/12oz Risotto Rice Salt and Pepper 1 tbsp Freshly Grated Parmesan Cheese
Instructions
1. Melt the butter in a large wide saucepan over a low heat. Add the onion, garlic and mushrooms and cook gently until soft and transparent.
2. Add the rice to the onion mixture, increase the heat to medium and cook for 1-2 minutes, stirring constantly.
4. Add one third of the stock and cook, stirring, until the stock has been absorbed.
5. Add another third of the stock and cook as above.
6. Add the final third of the stock and cook as above. The dish should have a quite wet and creamy consistency. Serve hot.
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