Mushroom and zucchini risotto
filling and tasty
Cooking Instructions
- 1
Melt butter and soften crushed and finely chopped garlic in pan on low heat
- 2
Add chopped mushrooms and zucchini and soften till gently brown
- 3
Add rice and stir constantly not alowing the rice to over toast but just to get coated with butter and other ingredients
- 4
Add stock so it just covers ingredients and season with salt and pepper
- 5
Bring to boil then lower heat and simmer for around 20 mins. Make sure rice doesn't stick to pan or get too dry, if so add a Little water
- 6
if you find it dys up before the rice is cooked, just keep adding a drop of water as needed. Once all stock is absorbed and rice is sticky and soft and swelled, take of heat, cover and leave to stand for 5 minutes.
- 7
Add another small knob of butter or top and serve as it melts in,
- 8
Can add grated or shaved parmesan on top
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