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Mushroom Risotto


3 cups vegetable or mushroom stock
2 tbsp soft margarine
1 medium onion, chopped
1 clove garlic, minced
1/2 cup coarsely chopped sweet red pepper
6 cups sliced mushrooms (500g/ 1 lb)
1 1/2 cups arborio rice
1 cup dry white wine or extra stock
salt and pepper
1/2 cup chopped green onions
chopped fresh parsley
1/4 cup freshly grated Parmesan cheese


In saucepan, bring stock to low simmer.
Meanwhile, in wide shallow saucepan or large skillet, melt half of the margarine over medium-high
heat; cook onion, garlic, red pepper and mushrooms, stirring, for about 10 minutes or until tender and
most of the liquid released by the mushrooms has evaporated.
Add rice, stirring to coat. Stir in about half of the wine; cook, stirring often, until wine is absorbed,
about 2 minutes. Add remaining wine and cook, stirring often, until wine is absorbed.
Add hot stock 1/4 cup at a time, stirring after each addition, until all the stock is absorbed and rice has
swelled to double its size and is tender but still a little firm, about 20 minutes.
Stir in remaining margarine, and extra stock if necessary to make risotto creamy and moist. Season
with salt and pepper to taste. Spoon into warmed pasta bowls and sprinkle with onions, parsley and
cheese.
Makes 4 main course servings, 6 appetizer servings.
From Lighthearted Everyday Cooking by Anne Lindsay