Auntie's Quick & Easy Mushroom Risotto

Name: Auntie's Quick & Easy Mushroom Risotto
Yield: 4 servings
Cuisine: British
Ingredients: 300 g fresh chestnut mushrooms; 300 g arborio rice; 1 litre vegetable stock; 2 red onions; 4 cloves garlic; 70 ml dry white wine; 30 g cheddar; 30 g butter; 3 tbsp olive oil; 1 pinch salt; Freshly ground black pepper

Kelly's Kitchen @kellyskitchen

London, UK

I love mushrooms. And I love anything creamy to add to mushrooms.

I found 'Risotto with Mushrooms' in the Tefal recipe book and thought to myself: "Well, if I don't actually have to stand there constantly stirring this for an hour, then let's do this!"

After throwing in all the ingredients it actually made an above average, or rather - quite exceptional, creamy risotto. This was utterly amazing. Here's how I've adapted it to my liking.

- Mrs Kelly

I love mushrooms. And I love anything creamy to add to mushrooms.

I found 'Risotto with Mushrooms' in the Tefal recipe book and thought to myself: "Well, if I don't actually have to stand there constantly stirring this for an hour, then let's do this!"

After throwing in all the ingredients it actually made an above average, or rather - quite exceptional, creamy risotto. This was utterly amazing. Here's how I've adapted it to my liking.

- Mrs Kelly

Kelly's Kitchen @kellyskitchen

London, UK

I love mushrooms. And I love anything creamy to add to mushrooms.

I found 'Risotto with Mushrooms' in the Tefal recipe book and thought to myself: "Well, if I don't actually have to stand there constantly stirring this for an hour, then let's do this!"

After throwing in all the ingredients it actually made an above average, or rather - quite exceptional, creamy risotto. This was utterly amazing. Here's how I've adapted it to my liking.

- Mrs Kelly

I love mushrooms. And I love anything creamy to add to mushrooms.

I found 'Risotto with Mushrooms' in the Tefal recipe book and thought to myself: "Well, if I don't actually have to stand there constantly stirring this for an hour, then let's do this!"

After throwing in all the ingredients it actually made an above average, or rather - quite exceptional, creamy risotto. This was utterly amazing. Here's how I've adapted it to my liking.

- Mrs Kelly

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Ingredients

4 servings

300 gfresh chestnut mushrooms
300 garborio rice
1 litrevegetable stock
2red onions
4 clovesgarlic
70 mldry white wine
30 gcheddar
30 gbutter
3 tbspolive oil
1 pinchsalt
Freshly ground black pepper

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Steps

1

Chop the garlic, onions and mushrooms.
2

Pour the olive oil into the multicooker. Add onion, garlic and rice. Turn on 'Crust / Fry' mode for 10 minutes. Pour in the wine and wait for it to evaporate. Add the mushrooms and stock.
3

Turn on 'Risotto' mode (it takes between 25-30 minutes to finish).
4

When it is done, add the butter and cheddar, salt and pepper to the risotto. Stir throughly and close the lid to leave for 5 minutes before serving. Add a little salad of your choice!

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Cooksnaps

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Kelly's Kitchen @kellyskitchen

on November 02, 2018 21:47

London, UK

We are a dynamic duo of culinary adventurers.We love anything healthy, fresh, flavourful and easy-to-make. We love cooking from scratch.We dislike salt (just an occasional pinch of sea salt), "flavourings" and the kind of short-cuts where you assemble a meal with anything processed containing sugar, sulphites and colourings.Sometimes we love taking the time to make complex dishes that really hit the spot.Our influences are European, Turkish Mediterranean and Asian.We are on a mission to experiment with our new Tefal 10-in-1 Multicooker. These meals will be called "Auntie" (Aunt-T)!We are also Flexitarians!