By 
40 min
3 people
Risotto With Mushrooms
Risotto is not difficult to make and you only need a few ingredients. It does take a little extra time make and you can’t just put this dish on the stove and let it cook, you have to stay with it to add stock and stir. But it is certainly not difficult and it is also super delicious.
What do you need?
- 300 gr (10,58 oz) risotto
- 500 gr (17,63 oz) mushrooms
- 150 gr (5,3 oz) peas
- 2L (70 oz) chicken stock (I use water with stock cubes)
- 1 onion, finely chopped
How to make it?
Heat the chicken stock (keep it on a low heat during the cooking of the risotto, so that it does not cool down)
Cut the mushrooms into slices and fry them nicely brown in a little oil in a frying pan. Set aside when they are done.
In a cooking pot you fry the onion, after 2 minutes add the risotto and stir it under the onion. Let the risotto cook for 1 minute.
Turn your heat to a lower setting and now add with a large serving spoon (I use a ladle for this), spoon by spoon to the risotto. Do not add the next spoon until the previous one has been absorbed by the risotto. Stir regularly so that the risotto does not stick to your cooking pot.
I don’t always use the full amount of stock, but after using ¾ I taste if the risotto is already tender. If it is still crunchy, you have to add stock.
When the risotto is ready, add the mushrooms and peas and stir these into the risotto.
Bon Appetit!
