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Before you jump to Risotto with Mushrooms & Parmesan recipe, you may want to read this short interesting healthy tips about Your Health Can Be Impacted By The Foods You Decide To Eat.
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We hope you got benefit from reading it, now let's go back to risotto with mushrooms & parmesan recipe. You can cook risotto with mushrooms & parmesan using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to prepare Risotto with Mushrooms & Parmesan:
- Take 300 grams of risotto rice.
- Get 1.2 litres of hot stock, can be chicken or vegetable (2 stock cubes).
- Prepare 100 grams of grated parmesan cheese.
- You need 1 of large onion, finely chopped.
- You need 4 cloves of garlic, finely chopped.
- Get 200 grams of mushrooms finely sliced.
- Provide 400 grams of fresh spinach.
- Get leaves of large hand full of fresh basil.
- Prepare 1 tbsp. of smoked paprika.
- Provide 1 tbsp. of olive oil, or low calorie spray oil.
- Provide 90 ml of white wine.
- Provide to taste of Salt and pepper.
Steps to make Risotto with Mushrooms & Parmesan:
- Taking a large frying pan or wok, place it on a high heat and add the oil or spray with oil. Throw in the onion, garlic and mushrooms, turn down the heat and leave to soften for about 10 - 15 mins. Once softened add the risotto rice, quickly stir for about a minute so the heat cracks open the grains..
- Once the rice grains have been heated add the white wine to the mushrooms. On a medium heat keep stirring well until the liquid has been absorbed by the grains. Next add a ladle of stock. You need to keep adding the stock stirring well each time so it doesn't stick. It takes about 20 - 25 minutes to add all the stock depending on your hob..
- As you stir try to press down on the grains, this helps them absorb more fluid and expel the sticky starch. Add the paprika, salt and pepper and stir well, once all the stock has been absorbed you need to taste the grains. If they are still a little grainy, you need to add some more hot water to the rice. Whilst it is finally cooking, grate the cheese. There isn't an exact time for cooking risotto, it depends on many factors.
- The best way is to keep tasting, when it is slightly firm to bite but no grains inside its ready! When it is ready add the cheese stir well, then throw in the basil and spinach. Stir again!.
- Turn off the heat and place a lid onto the pan. Leave it to steam and rest for 2 minutes..
- That's is its ready to plate up. Enjoy, Emily x.
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