Mushroom and herb risotto recipe

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  • Serves 4
  • 10 mins to prepare and 40 mins to cook
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Customer recipe by Jamie Theakston
Added 71 months ago

Melt the butter & little oil in a roomy, shallow pan, add the onion and garlic and soften.
Stir in the rice, coating the grains with the oil and butter.
Pour in the glass of wine.
Bring the mixture to the boil and cook until the wine has almost evaporated.
Gradually begin to add the hot stock a ladle at a time. Wait until the stock has been absorbed by the rice before adding more.
When the rice is cooked it should be al dente (with a slight bite).
Stir in the mushrooms and spring onions, followed by the herbs.
Heat through for a few minutes and serve with grated or shaved parmesan and a spring or two of flat leaf parsley.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

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  • 50g (2oz) - unsalted butter
  • 1 tbsp - olive oil
  • large onion, finely chopped
  • cloves garlic, crushed
  • 225g (8oz) - Arborio rice
  • glass white wine (optional)
  • 900ml (1.2 litres) - vegetable stock
  • 450g (1lb) - chestnut mushrooms, diced
  • bunch spring onions (use green parts also)
  • 3 tbsp - fresh flat leaf parsley, chopped
  • 25g (1oz) - fresh parmesan cheese, grated or shaved
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