Mushroom Risotto
Use your favourite mushrooms in this hearty winter classic!
Serves
4
Prep
10 mins
Cook
40 mins
Method
-
Heat olive oil in a large pot over medium heat. Add onion, garlic and sausage (if using) and cook until sausage is no longer pink, about 8 minutes.
-
Add mushrooms and cook for another 5 minutes or until mushrooms are softened.
-
Pour in chicken stock and add Arborio rice to the pot. Bring to a boil then reduce heat to low and simmer for 20-25 minutes or until rice is cooked through and most of the liquid has been absorbed.
-
Once rice is cooked, stir in thyme and parsley.
-
To serve, divide risotto into individual bowls and top with parmesan cheese. Enjoy!
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced
- 2 cloves garlic, minced
- 500g Italian sausage (optional)
- 200g mushrooms, sliced
- 2 cups Arborio rice
- 5 cups chicken stock
- 1 teaspoon dried thyme
- 2 tablespoons freshly chopped parsley
- 1/2 cup freshly grated Parmesan cheese
