Red Wine & Mushroom Risotto


Description

Easy and comforting bowl of warm, flavourful rice, and using red wine as a base works beautifully. In the cooler weather, serve this risotto in a deep bowl with a spoon, or it can make a special meal for two served with some lovely crusty bread. You can also serve with kievs or sausages, so when I feel nostalgic I have mine with a couple of (veggie) sausages on the side. The quantity can be easily doubled - or more - to feed more hungry tummies.

Ingredients

1 tsp oil
2 cloves of garlic
100g mushrooms
Couple of pinches of dried mixed herbs
150g rice
75ml red wine
1 tbsp/15g tomato purée
1 vegetable stock cube, dissolved in 700ml boiling water

Directions

1. Heat the oil gently in a frying pan.

2. Peel and finely slice the garlic and add to the pan. Gently clean any excess earth from the mushrooms with a clean tea towel or old, clean toothbrush, chop or break them into small chunks and add to the pan. Shake the herbs over and allow everything to cook together for a few minutes to soften.

3. Add the rice and stir to coat in the oil. When the rice starts to turn translucent around the edges, pour in the wine and add the tomato purée, stirring constantly to prevent any of the rice sticking to the pan.

4. When the wine is almost all absorbed, start adding the stock, one ladleful at a time. Stir in each time until almost all the liquid has been absorbed and then add another ladleful of stock. Repeat until either the stock is gone or the rice is cooked to your liking.

5. Sprinkle on some extra herbs and a little salt and pepper, and serve.

Enjoy!

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