We have been doing Meat Free Mondays (and some other days too, but Mondays is a no neg), and there are a number of recipes that I loved so I think committing them to the electronic cloud may help us remember them, and perhaps someone else.
Brown Mushroom Risotto with Mangetout
Serves 4
Ingredients
- 1 onion
- 1 or 2 cloves garlic (depending on taste)
- 750 ml of veg stock (keep warm on the stove, you can make you own or by a good quality one)
- 8 large brown mushrooms
- 2 handfuls of mangetout (about a cup)
- 1 cup (250ml) of dry white wine, although you can also use red but then dilute half half with water
- 6 to 8 sprigs of thyme or 1 teaspoon dry
- 1 cups arborio or if you do not have sushi rice
- 2 teaspoon olive oil
- Parmesan cheese or hard cheese like grana padano
Items needed
- Frying pan
- Large pot
- Pot/Container for stock
- knife and chopping board
Time
- Prep about 10 mins
- Cooking about 10 mins
Instructions
- Get stock warm in separate pot / container
- Add 1 teaspoon oil to pan and one teaspoon to pot
- Chop onion and add half to pan and half to pot(let the onions get translucent)
- chop garlic add half to pan and half to pan (once onions are translucent)
- If using dried thyme add to pan now
- Add rice to pot
- Chop mushrooms so to bit size pieces add to pan
- Rice should be popping now, add cup of wine to rice
- Let the mushrooms cook of their liquid on medium heat, then reduce / remove heat
- Once the wine is cooked of stir the rice gently until it looks a slightly creamy
- Add half of the stock
- if the stock cooks off easily then add another half until the rice is al dente (soft but not too soft)
- While doing that when adding the second half of the stock add the mangetout to the mushroom, and let them simmer
- Add the mushrooms and mangetout into the rice with the Parmesan (and fresh thyme stripped of stem if you have) and fold the the rice and cheese and mushroom and mangetout gently off the heat, until the cheese melts
- Serve
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