Risotto with Mushrooms


This recipe is great with asparagus too but there was none available at my local supermarket recently so I had to change the menu for tea that night. The mushrooms looked great in the supermarket so I settled for mushies instead. Personally I think the mushroom version was better than the asparagus anyway.

Preparation time: 15 minutes
Cooking time: 40 minutes
Quantity: Serves 4

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6 and 1/4 cups of water
3 teaspoons stock powder
30 gm butter
1 onion, chopped
1 and a 1/2 cups Arborio rice
1/4 cup white wine
200 gm (8 ounces) mushrooms, cleaned and sliced
200 gm (8 ounces) chopped bacon
3/4 cup cooked peas
1 medium sized red capsicum, chopped finely
Salt and pepper
3 tablespoons Parmesan cheese



Bring water and stock powder to the boil in a saucepan and keep simmering. Melt butter in a large pan and gently cook the onion until it is beginning to turn golden. Tip in the rice and stir until rice glistens. Add wine and stir until it has almost all absorbed. Add 1/2 cup of boiling stock and continue doing so for 25 - 30 minutes, but only add each 1/2 cup after the last one has been absorbed. Towards the end of the cooking time toss in the mushrooms, bacon, peas and capsicum. Keep stirring until rice is cooked. Add the salt, pepper and Parmesan and fork through until combined.

Serves 4.



Most recipes for Risotto tell you to cook the rice for 15 minutes but I cook mine more slowly which necessitates a cooking time of 25 - 30 minutes. I find that if I try to turn up the heat and cook it in less time then the risotto burns on the bottom of the pan.


Food Facts:

There are more than 2,000 varieties of edible mushrooms but only a few of these are readily available. Mushrooms have no cholesterol and are are virtually free of fat and sodium. They contain vitamin B1, B2. potassium, selenium, iron and niacin. The Pharaohs of Egypt delighted in mushrooms so much that they decreed that mushrooms could not be eaten or even touched by common folk. They considered mushrooms the food of royalty and by stopping commoners eating them they then assured a larger supply for themselves.



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