For me, who cooks, it is a great, easy, quick meal. For everyone else who eats it, the meal is delicious!
This is a flavoursome meal that will please even the biggest of meat eaters!
Here is this weeks Family Favourites recipe...
1 cup of arborio rice (long grain will also work) per person (I used 5)
1 lg onion, chopped
2 garlic cloves, crushed
500g chestnut mushrooms, halved and sliced
1 - 1 1/2 ltr chicken stock
4 tbsp grated Parmesan
Shaved Parmesan to serve
1 - Gently fry the copped onions and crushed garlic in a little vegetable oil
2 - Once the onions have softened add the rice and fry for a couple of minutes
3 - Placed the stock in a pan and leave over a medium heat to keep warm
4 - Gradually add the chicken stock, a ladle full at a time, until the rice has soaked up the liquid and your rice is cooked to al dente
5 - While the rice is cooking melt 2 teaspoons of butter in a pan and gently fry the mushrooms over a medium heat
6 - Once the rice is cooked remove the pan from the heat and stir in the mushrooms, adding any juices that are in the pan
7 - Add 4 teaspoons of butter in 4 lumps and sprinkle over the grated Parmesan
8 - Place the lid on the pan and leave for 5 minutes
9 - Stir in all of the ingredients before serving and add a little black pepper to taste
This risotto is perfect with some garlic bread or garlic dough balls and some shavings of Parmesan cheese. It is such a simple meal and is my "fall back" meal. This is the one that I rely on if I forget to take anything out of the freezer or if I need to cook a quick meal. This really is a good all rounder!
I am sharing this weeks Family Favourites recipe with A Mummy Too - Recipe of the Week