Recipe

Mushroom and rocket risotto

Try this tasty winter Mushroom and rocket risotto.

Jul 23, 2009 2:00pm
  • 1 hr cooking
  • Serves 4
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Mushroom and Rocket Risotto

Ingredients

Mushroom and rocket risotto
  • 2 cup (500ml) chicken stock
  • 3 1/2 cup (875ml) water
  • 50 gram butter
  • 2 tablespoon olive oil
  • 250 gram button mushrooms, sliced thickly
  • 2 clove garlic, crushed
  • 2 (300g) brown onions, sliced thinly
  • 2 cup (400g) arborio rice
  • 1/4 cup coarsely chopped fresh flat-leaf parsley
  • 3/4 cup (60g) grated parmesan cheese
  • 30 gram butter, chopped, plus extra
  • 1 bunch (250g) rocket, trimmed
  • salt and freshly ground black pepper

Method

Mushroom and rocket risotto
  • 1
    Combine stock and water in a large saucepan; bring to the boil then reduce heat to simmer gently.
  • 2
    Meanwhile, heat half the butter and half the oil in a separate large saucepan; add mushrooms, cook, stirring, until browned lightly. Add garlic; cook, stirring, until fragrant. Remove from pan, cover to keep warm.
  • 3
    Heat remaining butter and oil in the same pan; cook onion, stirring, until soft. Add rice, stir over a medium heat until the rice is coated in butter mixture. Stir in 1/2 cup (125ml) of the stock mixture, cook, stirring, over a low heat until liquid is absorbed.
  • 4
    Continue adding stock mixture, in 1/2 cup batches, stirring after each addition until liquid is absorbed. Total cooking time should be about 20 minutes or until rice is tender.
  • 5
    Stir in mushroom mixture, parsley, cheese, extra butter and rocket. Season to taste with salt and pepper. Top with extra parmesan cheese flakes, if desired.

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