Sun Dried Tomato and Mushroom Risotto

Posted 2018-07-22 by finy ⇒ follow

This is an easy recipe, and the flavours of mushrooms and sun dried tomato blend very well with each other, and the risotto.

Preparation Time: 10 minutes
Cooking Time: 45 minutes
Serves: 2 - 3

Ingredients
2 cups chicken stock
1 cup water
½ cup dry white wine
1 tbsp oil
15 g butter
250 g button mushrooms, sliced thinly
100 g flat mushrooms, sliced thinly
½ leek, sliced thinly
1 garlic clove, crushed
1 cup arborio rice
About ¼ cup parmesan cheese, grated
25 g sun-dried tomatoes, sliced thinly

Method

Bring the stock, water and wine to a boil in a medium saucepan.

Turn down the heat, cover and keep hot.

Heat the oil and butter in a wok or pan, and cook the leeks for about a minute.

Add the mushrooms and garlic and cook, stirring until the leek has softened.

Add the rice, and stir so that it gets coated.

Stir in 1 cup of the hot stock and cook over a low heat until the stock is absorbed.