Mushroom risotto

    • 1 small chopped onion
    • crushed clove of garlic
    • 25 g butter
    • 30 g dried mushrooms
    • 1 sachet saffron
    • 350 g rice
    • 100 ml dry white wine
    • 50 g grated cheese
    • 700 ml boiling savoury stock - The stock can be heated in a microwaveable container for 5-6 minutes.

1. Soak the mushrooms in hot (not boiling) water until the mushrooms are soft. Drain off any excess water. Roughly chop the mushrooms and mix them with the chopped onion, garlic  and butter in a microwaveable container.  Cover and place in the microwave for 4 minutes at 750W, stirring once halfway through.
2. Add the rice and the wine, stir and place in the microwave, uncovered, for 3 minutes at 750 W.
3. Pour in the boiling stock and saffron. Stir, cover and cook at 750W for 6-7 minutes. Carefully stir the mixture again and continue cooking at 750W for 7-8 minutes.
4. Remove from the microwave, add the grated cheese and stir well. Season to taste and leave to stand for a few minutes before serving.

Cooking time :

27-28 minutes


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