Mushroom Risotto

This dish is a vegetarian delight. Coming from India where there are ever so many choices for the vegetarian palate, this is a veggie must have! The risotto rice has a unique creamy consistency once cooked and also has a wonderful ability to soak up liquids.

Serves 4

850 ml vegetable stock

3 tbsp olive oil

2 large garlic cloves, crushed

400g mushrooms, sliced

40 g butter

4 shallots chopped

250 Risotto rice

2 tbsp white wine

1 tbsp lemon juice

finely grated rind of 1/2 lemon

1 tbsp chopped fresh parsely

1 tbsp chopped fresh coriander

salt and pepper

1. Pour the stock into saucepan and bring to boil. Reduce the heat and simmer. Meanwhile, heat the oil in a large frying pan over a low heat, add garlic and mushrooms and cook, stirring, for 3 minutes. Remove from heat and reserve.
2. Heat the butter in a large saucepan over a medium heat. Add shallots and cook, stirring for 3 minutes. Add rice and cook stirring constantly, for 2 minutes, then pour in wine and lemon juice and stir until liquid is almost absorbed. Add ladeful of the simmering stock and cook, stirring until its absorbed. Keep adding stock ladleful to be absorbed before adding next.
3. When all liquid has been almost absorbed, stir in the mushrooms, lemon rind and salt and pepper to taste. Continue cooking until liquid has been absorbed , then remove from heat and stir in parsley and coriander. Serve immediately.

Happy Cooking!