LoveBites Portobello Mushroom Risotto

This is one of my favourite recipes, the flavours and texture makes it a great comfort food for winter or a good filling vegetarian meal for dinner. Using the Portobello Mushrooms makes this dish full of flavour compared to button mushrooms and adds a rich colour to the meal. You can either make the risotto from scratch or just boil the aborio rice. Its a cheats version but makes the risotto so much quicker to make. This is also really tasty served over a bed of fresh baby spinach, cooked or uncooked.

Ingredients

300g of sliced (bite size) Portobello Mushrooms
2 fresh garlic cloves, crushed
1 medium – large onion, diced
butter for cooking
juice of a large lemon
1 cup of aborio rice (for 2 people – more required if cooking for more people)
5 cups boiling water
5 tspns of Chicken Stock
grated or sliced parmesan cheese
bunch of parsley, chopped
salt and pepper to taste
 

To Make: 

• Boil the jug
• Heat butter in large fry pan and sauté the onion and garlic
• Add mushrooms and fry until cooked through and still slightly firm to bite
• Remove from the pan and place to the side
• Melt butter in pan
• Add the rice and stir through for 1 minute
• In a mixing jug dissolve 1tspn of chicken stock in 1cup of hot water
• Add this to the rice and stir until absorbed
• Continue to  remake the stock mixture and add to the pan as needed for about 25 minutes
• CONTINUE STIRRING
• When the rice is pleasant to taste add the mushrooms, lemon juice, parsley and grated parmesan and stir through for 2 minutes
• If rice is sticking to pan you can add more stock
• Remove from heat and serve immediately with parmesan and more parsley on top
• Season to taste (can add more lemon juice if needed).

 Cheats Version:

• Boil the aborio rice in a pot as you would normal rice
• Add this to the mushroom mixture and stir to combine
• Add garnish and serve.