Mushroom risotto

Name: Mushroom risotto
Yield: 4 servings
Cuisine: South African
Ingredients: 1 onion; Olive oil; 300 g mushrooms (any); 1 cup risotto rice; 1 l boiling water; 2 cubes or sachets of stock - I used 1 mushroom and vegetable stock; 1 lemon; 5 ml smoke paprika; 1 cup white wine; 30 g parmesan

Shandré Goss-Ross @shandre

Pretoria, Gauteng, South Africa

After renovating and waiting for my kitchen for 9 months. This was one of the dishes I was craving 😍😍

Shandré Goss-Ross @shandre

Pretoria, Gauteng, South Africa

After renovating and waiting for my kitchen for 9 months. This was one of the dishes I was craving 😍😍

Saved

Ingredients

4 servings

1onion
Olive oil
300 gmushrooms (any)
1 cuprisotto rice
1 lboiling water
2 cubesor sachets of stock - I used 1 mushroom and vegetable stock
1lemon
5 mlsmoke paprika
1 cupwhite wine
30 gparmesan

Saved

Steps

1

Chop the onion into small pieces.
2

Chop the mushrooms into small pieces.
3

Heat olive oil in a pan.
4

Fry the onion onion until brown. Add the mushrooms and fry until cooked.
5

Remove the cooked mushrooms and set aside.
6

In a jug mix the boiling water and stock
7

Add the risotto rice to the pan and fry lightly.
8

Pour half a cup of stock over the risotto rice. Let it simmer and absorb. Keep adding and let it absorb each time.
9

Juice the lemon. Add the lemon juice and smoked paprikato the risotto. Mix well.
10

Add the wine. I used Chenin Blanc. Let it cook until it disolves.
11

Add the grated parmesan and mix. The rice should be sticky.
12

Add the cooked mushrooms and mix.
13

Season with sald and pepper