Blue Monday Easy Mushroom Risotto
2 people
00h 10
00h 25
Share with your friends
Ingredients and Method
Ingredients
- 2 tablespoons olive oil
- Half an onion, chopped
- 70 g white cup mushrooms
- 150 g Arborio risotto rice
- 50 ml dry white wine
- 540 ml hot vegetable bouillon
- 10 g Parmesan cheese
- Freshly ground black pepper
- Fresh flat leaf parsley
Method
- Select the RISOTTO program at 320°F for 25 minutes.
- Add the oil, chopped onion and mushrooms. Cook for 2 or 3 minutes to soften without colouring them.
- Add the rice and cook for 1 minute or until the outer edge is semi-transparent but the interior is still white.
- Add the wine and cook for 2 minutes. Meanwhile, heat the bouillon or stock in the microwave or on the hob until just below boiling point. Set aside.
- Add the hot bouillon or stock.
- Close the lid.
- Cook with the lid closed for 17 – 19 minutes until the rice is soft but with a slight bite.
- With 1 minute to go add the Parmesan cheese and a little freshly ground black pepper.
- At the end of the program, use the lid handles on either side to remove the bowl.
- Serve immediately sprinkled with chopped fresh parsley.
Products you will need
-
ActiFry Multicooker & Air Fryer with Automatic Stirring Paddle, 6 L / 6.3 QtRegular Price Regular Price CA$349.99 Special Price Special Price CA$249.99 ( CA$100 OFF)
Reviews
Write Your Own Review