European
European - Italy - Pasta and Grains
Garlic Mushroom Risotto
Chef's Menu Description
Creamy carnaroli rice slowly cooked with white wine, rich broth, and finished with cold butter and freshly grated aged parmesan.
Ingredients
- • 300 g arborio rice
- • 1 onion (chopped)
- • 3 cloves garlic (finely chopped)
- • 80 g frozen peas
- • 1 tbsp Henderson's Relish (or Worcestershire sauce)
- • 300 g mushrooms (sliced)
- • 1.4 l vegetable stock (2 stock cubes made up with 1.4l of boiling water)
- • 2 tbsp white wine vinegar
- • 1/2 lemon (juice only)
- • 1 handful fresh parsley (chopped)
- • 90 g Parmesan cheese (finely grated, omit if vegetarian)
- • low calorie cooking spray
Preparation Steps
1
Phase 1
Add the onions, 200g of the sliced mushrooms and the garlic to the Actifry Pan. Spray with low calorie cooking spray and add the Hendersons relish. Cook for 5 Minutes.
2
Phase 2
Add the rice and cook for another 3 minutes.
3
Phase 3
Add the stock, white wine vinegar and remaining 100g of mushrooms.
4
Phase 4
Cook for 45 minutes.
5
Phase 5
Add the peas, lemon juice, pecorino, chopped parsley and black pepper. Cook for another 3 minutes.