Mushroom risotto

Name: Mushroom risotto
Yield: 4-6 servings
Cuisine: South African
Ingredients: 2 onions, brown; 500 g mushrooms; As needed oil, olive; 2 cups rice, risotto; 1.25 l stock, vegetable - hot; 500 ml wine, white; 15 ml lemon juice; 30-60 g cheese mozzarella, grated; TT salt and pepper

Shandré Goss-Ross @shandre

Pretoria, Gauteng, South Africa

I absolutely love risotto. It can be a meal on it's own or be served with some meat (maybe with my slow cooked impala meat recipe). #Vegetarianrecipe

Shandré Goss-Ross @shandre

Pretoria, Gauteng, South Africa

I absolutely love risotto. It can be a meal on it's own or be served with some meat (maybe with my slow cooked impala meat recipe). #Vegetarianrecipe

Saved

Ingredients

4-6 servings

2onions, brown
500 gmushrooms
As neededoil, olive
2 cupsrice, risotto
1.25 lstock, vegetable - hot
500 mlwine, white
15 mllemon juice
30-60 gcheese mozzarella, grated
TT salt and pepper

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Steps

1

Chop onions finely and saute in medium pot until translucent
2

Chop mushrooms finely and add to onion. Saute until cooked
3

Add rice and pour stock over until rice is just covered. Let it simmer dry and continue adding stock until it is finished
4

Add wine and lemon juice and let it simmer dry
5

At this point it should be sticky and soft. Take off heat and mix in cheese
6

Season with salt and pepper