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Mushroom risotto

Name: Mushroom risotto
Total time: 45 min
Yield: 2
Cuisine: Italian
Ingredients: 200g risotto rice (arborio); 1 onion, chopped; 2 tbsp olive oil; 1 red pepper, chopped; 1 green pepper, chopped; 200g assorted mushrooms, for example:; 100g oyster mushrooms; 100g shiitake mushrooms; 750ml wheat free/gluten free vegetable stock; additional boiling water; 2 tsp dried oregano; ground black pepper; 50g hard cheese, grated (optional - not vegan/dairy free)

Wheat,gluten, nut and dairy free

Customer Rating:
3.7

(3 votes)

Posted by: Ruth
On: 28/11/2008

Cuisine

Italian

Time

30 - 60 mins

Skill Level

Confident

Serves

Courses etc.

Main Courses
Starters

You will need

Ingredient	Add
200g risotto rice (arborio)		More products
1 onion, chopped		More products
2 tbsp olive oil		More products
1 red pepper, chopped	Awaiting stock	More products
1 green pepper, chopped		More products
200g assorted mushrooms, for example:
100g oyster mushrooms		More products
100g shiitake mushrooms		More products
750ml wheat free/gluten free vegetable stock	Awaiting stock	More products
additional boiling water
2 tsp dried oregano		More products
ground black pepper		More products
50g hard cheese, grated (optional - not vegan/dairy free)	Awaiting stock	More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

Put 2 tbsp oilve oil in a heavy bottomed pan and add the risotto rice, gently heat the rice for 2 - 3 minutes, until the rice looks translucent.
Add the onion, peppers and mushrooms and cook for another 5 minutes. Be careful not to brown the rice.
Add the vegetable stock and bring to the boil.
Turn down the heat and simmer the rice for 25 minutes, adding boiling water if necessary to ensure it does not dry out.
At the end of the risotto cooking time add the oregano and seasoning and mix well.
Serve sprinkled with the optional grated hard cheese.