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Mushroom Risotto
Serves 4
  • 75g butter
  • 1 onion, sliced
  • 225g Soland Brown Long Grain Rice
  • 150ml white wine
  • 600ml boiling vegetable stock
  • 225g mushrooms, sliced
  • 1 tablespoon fresh basil, chopped
  • salt and pepper to taste
  • parmesan cheese
  • Method:
  • Melt the butter in a saucepan and fry the onion until golden.
  • Stir in the rice and cook for 5 minutes.
  • Add the wine and bring to the boil. Continue to boil until well reduced.
  • Stir in ½ cup of stock, the mushrooms and basil. Season to taste.
  • Simmer and gradually add the stock until all the liquid is absorbed.
  • Stir in 3 tablespoons of cheese and serve immediately.
  • Serve into four bowls and sprinkle each with extra parmesan cheese and chopped parsley.
  • Serve with garlic bread and a fresh garden salad.







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