Mushroom Risotto

 3 cups Chicken stock
 2 tbsp Margarine
 1 Garlic clove
 ½ cup Red pepper
 500 g Mushroom
 1.50 cups Arborio rice
 1 Dry white wine
 ½ cup Green onion
 Parsley
 ¼ cup Parmesan cheese
1

Slice mushrooms, coarsely chop red pepper, chop onion, chop green onion.

2

In saucepan, bring stock to a low simmer. Meanwhile, in a wide shadllow saucepan or large skillet, melt half of margarine over medium to high heat.

3

Cook onion, garlic, red pepper and mushrooms. Stirring for about 10 minutes or until tender and most of the liquid released by the mushrooms has evaporated.

4

Add rice, stirring to coat. Stir in about half of the wine and continue to cook for 2 minutes stirring often until wine is absorbed.

5

Add hot chicken stock 1/4 cup at a time, stirring after each addition, until all of the stock is absorbed and rice has swelled to double its size and is tender but still a little firm. Approx 20 minutes.

6

Stir in any remaining margarine and extra stock if needed to make risotto creamy and moist. Season with salt and pepper. Garnish with parsley and Parmesan cheese.

Ingredients

 3 cups Chicken stock
 2 tbsp Margarine
 1 Garlic clove
 ½ cup Red pepper
 500 g Mushroom
 1.50 cups Arborio rice
 1 Dry white wine
 ½ cup Green onion
 Parsley
 ¼ cup Parmesan cheese

Directions

1

Slice mushrooms, coarsely chop red pepper, chop onion, chop green onion.

2

In saucepan, bring stock to a low simmer. Meanwhile, in a wide shadllow saucepan or large skillet, melt half of margarine over medium to high heat.

3

Cook onion, garlic, red pepper and mushrooms. Stirring for about 10 minutes or until tender and most of the liquid released by the mushrooms has evaporated.

4

Add rice, stirring to coat. Stir in about half of the wine and continue to cook for 2 minutes stirring often until wine is absorbed.

5

Add hot chicken stock 1/4 cup at a time, stirring after each addition, until all of the stock is absorbed and rice has swelled to double its size and is tender but still a little firm. Approx 20 minutes.

6

Stir in any remaining margarine and extra stock if needed to make risotto creamy and moist. Season with salt and pepper. Garnish with parsley and Parmesan cheese.

Mushroom Risotto