It was a quiet night in tonight with just me, which means a little time for some experimentation! This evening’s ingredients pointed towards a vegetable risotto. In fact, due to the vast amounts of mushrooms that I have absent-mindedly bought this week the result was a mushroom risotto with a broccoli and beetroot topping.
INGREDIENTS: 2 cups of risotto rice, a punnet mushrooms, 1 onion and two garlic cloves (finely chopped) 1 cup of white wine, 1 pt chicken stock, salt and pepper for seasoning. For the salad topping: lightly stir fried broccoli, spring onions and beetroot (chopped).
Fry together the onion and garlic in some olive oil until soft but not brown. Drop in to this the mushrooms and toss lightly before adding the rice. Stir to cover the rice in the mixture, then add the wine and stock. Stir, cover with a lid and allow to simmer for 20mins occasionally giving the mixture an extra turn to make sure the rice grains do not stick to the pan.
Serve with any sort of salad you fancy really. Tonight I garnished the rice with diced beetroot, broccoli and spring onions for a fresh taste that complimented the earthy mushrooms.