Mushroom risotto

Name: Mushroom risotto
Total time: 3600 s
Yield: 4 Main servings
Cuisine: South African
Ingredients: 1 onion, brown; As needed oil (for onions); 400 g mushrooms, brown / mixed; 2 cups risotto rice; 5 cups stock, vegetable (hot); 1 cup white wine; 30 ml lemon juice; To taste salt; To taste pepper

ZellaB @cook_14402404

Pretoria

Enjoy this risotto with some lamb

ZellaB @cook_14402404

Pretoria

Enjoy this risotto with some lamb

Saved

Ingredients

60 min

4 Main servings

1onion, brown
As neededoil (for onions)
400 gmushrooms, brown / mixed
2 cupsrisotto rice
5 cupsstock, vegetable (hot)
1 cupwhite wine
30 mllemon juice
To tastesalt
To tastepepper

Saved

Steps

60 min

1

Roughly chop the onion
2

Add to pot with oil until brown and translucent
3

Roughly chop up the mushrooms and add them with the onions to brown
4

Add risotto and cook until mushroom water is absorbed completely
5

Add 1 cup of hot stock. Mix well and leave until water is absorbed. Keep adding stock cup by cup and repeat until there's no stock left.
6

Cook risotto until the stock is absorbed completely. Allow to simmer with lid off
7

Add wine and cook until it is absorbed.
8

Add lemon juice.
9

Season with salt and pepper.
10

Dish up as hot as possible and enjoy!