Mushroom Risotto

Last night was one of those occasions when a ‘store cupboard challenge’. We had ordered the week’s grocery shopping online, but our delivery slot wasn’t until 7-9 pm. We were both hungry, but faced with what appeared to be an almost bare fridge with a few random items. Then I found some Risotto Rice on top of the fridge, something which is always a great way of using odds and ends. Using the items listed below, I managed to produce a delicious appetizer that kept us going until dinner time. And it was a great opportunity to get out some dishes that had been sat at the back of the cupboard for a while.

  • 1/2 portabello mushroom (it was a truly huge mushroom!)
  • 125g Arborio Risotto Rice
  • 1/2 onion – finely chopped
  • 1/4 aubergine
  • 50 ml white wine (ish)
  • 250 ml vegetable stock (if cheating use bouillon)
  • Couple of roasted peppers (Mine came from Giodarno, obviously fresh can be used)
  • Basil (from the windowsill)
  • 6 asparagus heads

Heat a little olive oil and butter in a pan. Add the onion, and gently fry for about 1 minute, before adding the mushroom and asparagus. When the veg has softened, stir in the rice, so that it’s well coated. Stir-in the wine, and occasionally stir until fully absorbed. Add a little stock, and again occasionally stir until absorbed. Repeat until all the stock is used up. Check the rice. If required add, a little boiling water until the rice is ready. Stir in a knob of butter, and serve.

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Mushroom Risotto

A risotto recipe with Portabello mushroom that stemmed from a …

See Mushroom Risotto on Key Ingredient.

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3 Responses to “Mushroom Risotto”

  1. I find it really satisfying using up odds and ends in my cupboards and fridge – plus it gives me more of an excuse to go and buy lots of new things when I go shooping because I have more space!! Love risotto, I have a pack half opened so will be looking to do something similar this week

  2. Hi :),

    We would like to feature your risotto on our blog and possibly our digital-recipe reader, too.

    Please email sophiekiblogger@gmail.com if interested. Thanks 🙂

    You can read more here:
    http://blog.keyingredient.com/whats-stirring-up-on-the-back-burner/

    Sophie

  3. […] Ages and ages ago, I posted a mushroom risotto recipe, which had been created from a seemingly bare cupboard. The challenge was slightly different […]

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