Mushroom Medley Risotto.
Serves 2
400 g/14 oz dry weight risotto rice
15g or ½ oz butter
1 onion, finely chopped
1 clove garlic, crushed
400g or 14 oz mushrooms, sliced
2 teaspoons tomato purée
2 tablespoons half-fat crème fraîche
Salt and freshly ground black pepper
Pinch of nutmeg
Pinch of paprika
- Cook the rice according to the packet instructions.
- Melt the butter in a large frying-pan. Add the onion and garlic and cook over a low heat until transparent.
- Add the mushrooms. Keep stirring until coated with the butter.
- Add the rice and stir in the tomato purée and crème fraîche. Add the salt, pepper and nutmeg and cook for a further 2–3 minutes. Sprinkle with paprika and serve immediately.
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