Mushroom Risotto recipe - Emma Taylor

[Guest guest]

Another member has included a recipe in the Questionnaire/Survey and I have

copied it in here for those who, like myself, missed it the first time (Better

really to send recipes separately - but we are grateful for all that come our

way.) I have added in a list of ingredients to make it easier for others to

follow. It's another much needed Quick Fix.

 

Thanks, Emma. I shall be filing in in the Rice Main and Side Dishes folder in

our Files area right now.

 

Best, Pat (Co-owner with Piers)

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I made a mean mushroom risotto... its the quick meal after work option...

 

MUSHROOM RISOTTO (Vegan or Vegetarian) Italian.

 

serves 4-6 or so quantities can be varied easily.

 

Ingredients:

fresh thyme to taste

olive oil

250 g. chestnut mushrooms

1 large onion (red onion can be used)

5 handfuls of white basmati rice (option substitution: pearl barley)

1 liter of vegetarian or vegan stock

3 cloves garlic or to taste

 

chop as much fresh thyme as you want into a frying pan of hot olive oil (be

generous). add the chopped quartered (or 6th/8th'ed) chestnut mushrooms (usually

about 250g but varies). the pan needs to be hot enough that than mushroom

squeak.

 

wait til they are at the starting to release the water stage and add chopped

onion - can be 1 normal and 1 red onion or just 1 normal large onion. you want

to get to the very hot frying pan, just starting to burn the bottom stage with

the mushrooms starting to brown slightly add the rice - I use 5 handfuls of

white basmati rice but pearly barley is also an option stir quickly and add the

1 liter of stock (I use vegan, but can be vegetarian). add as much garlic as you

want - I usually add 3 large cloves or more at this stage - usually a clove per

person.

 

simmer until the water is almost completely absorbed and then take off the heat,

but the lid on and give it 5 mins to absorb the rest without burning the rice to

the pan!

 

From Emma Taylor