Rocket and mushroom risotto

Recipe~Finder

Cooking time: Less than 60 minutes

Cuisine: Modern Australian

Healthy options: Low carb; Low cholesterol; Low fat; Healthy

Serves: 6

Type: Kids; Easy; Soup; Risotto; Family

Tools

Kitchen friendly view

Photography: Dean Wilmot

By Mandy Sinclair

Ingredients

8 cups (2 litres) chicken stock
100g butter
250g swiss brown mushrooms, sliced
1 onion, finely chopped
1 ½ cups (300g) arborio rice
1 cup (80g) grated parmesan, plus shaved parmesan to serve
1 bunch rocket, trimmed, washed, chopped

Preparation method

1. Heat chicken stock in a saucepan until simmering. Melt half of butter in a large heavy-based frying pan on medium. Cook mushrooms for 5 minutes, until golden. Remove from pan and set aside. Add onion to same pan and cook for 3 minutes. Stir through rice and cook for 1 minute, until rice is translucent.

2. Add 1 cup of hot stock. Simmer, stirring constantly, adding a ladle of stock at a time as liquid is absorbed. This should take 15-20 minutes, until rice is just tender.

3. Remove from heat and stir through grated parmesan, rocket, mushrooms and remaining butter. Cover and set aside for 2 minutes. Top with shaved parmesan to serve.

Mushroom stroganoff

Crostini with garlic mushrooms

Swiss browns on soft polenta

Garlicky mushroom risotto

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