Mushroom Risotto
WF*, GF*, NF*, DF* (optional)
Serves 4
WF = wheat free
GF = gluten free
DF = dairy free
EF = egg free
SF = soy free
CF = corn free
NF = nut free
FF = fish free
V = vegetarian
Ingredients
2 tablespoons olive oil
200g risotto rice* (aborio)
1 onion, finely chopped
1 medium-sized red pepper, chopped
1 medium-sized green pepper, chopped
200g fresh mushrooms, peeled, sliced and rinsed
750mL wheat free/gluten free vegetable stock*
2 teaspoons finely chopped fresh oregano (washed)
50g parmesan cheese, grated (optional)
boiling water as required
Method
Put 2 tablespoons olive oil in a heavy bottomed frying pan and
place on the stove medium heat and add the risotto rice.
Gently heat the rice for 2-3 minutes, until the rice looks
translucent.
Add the onion, peppers and mushrooms and cook for a further 5
minutes, being careful not to brown the rice.
Add the vegetable stock and bring to the boil.
Turn down the heat and simmer the rice for 25 minutes, adding
boiling water (if necessary) to ensure it does not dry out.
Add the oregano and ground pepper and mix well.
Serve sprinkled with the optional parmesan cheese.
* Check labelled ingredients for suitability.
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