Don’t know what to cook for tea? Try Bryn’s easy mushroom and onion risotto for two and take part in Meat Free Monday. Impress one of your friends or simply save your leftovers and you’ve got tomorrow’s lunch sorted!
- 160g Arborio Rice
- 1 brown onion
- 200g chestnut Mushrooms (or your favourite shroom!)
- 2 garlic cloves
- 15ml red wine vinegar
- 5g parsley
- 1 Vegetable Stock Cube
- 35g parmesan cheese
Chop the Onion, Mushrooms and Garlic roughly. Set them all aside into a bowl to use soon.
Place a pan over a medium heat, wait until the pan is warm before you put a healthy amount of olive oil in there. Then put the Onion, mushrooms and garlic in there with a pinch of salt. (And if you’re feeling adventurous, a pinch of Sumac and Chili Flakes wouldn’t hurt here!) Cook for 4-5 minutes or until the veggies are soft.
Get your veggie stock cube and mix it in with 700ml of boiling water. Make sure it’s properly mixed!
Rice Rice Baby!
Once the veggies are softened, add the arborio rice with your red wine vinegar into the mix. Cook this for a further 1 minute or until the vinegar has evaporated.
Slowly add the Veggie Stock to the pan, stirring the mixture as you add it. Once it’s all in, cook for around 20-22 minutes. Keep an eye on your rice and stir it frequently. Stirring the rice releases the starch and gives the risotto a better texture!
Tip: If your risotto is a little dry, add more water and cook a little longer!
Whilst the risotto is mixing, chop up your parsley. Then, once the risotto is finished, place half of your parmesan cheese into the risotto and mix it around. Keep the other half to place on top!
Finally, place it into two bowls with a generous grind of black pepper!
About the Author: Bryn Richards studies BA Theatre Studies at the University of York