Sunday, 29 June 2014

Sunday's Kitchen: Mushroom Risotto Sprinkled with Parmesan and Soy Sauce

This week's dish is again inspired by the summer and it is a light, delicious and very easy meal to cook. Apparently, the Mushroom Risotto has become one of my mum's new specialties and she treated us to it, during our holiday (2 Weeks with my Family). 

This recipe is also inspired by a meal I had on an evening out and which was SO delicious, that I still can't get out of my mind. Risotto is a very popular choice in the restaurants in my country and is perfect for a light evening meal. Enjoyed with a glass of cold wine, makes it the ultimate irresistible meal.. And I started dreaming again! 

So, after tasting these dishes, we came up with a recipe, which combines the best of both! It doesn't need many ingredients and long time for preparation and is fairly simple. But the final result won't fail to impress!
Do you want to try it? Let's get cooking then!

  • 275g Mushrooms 
  • 1 cup Rice  
  • A knob of butter
  • Vegetable stock
  • Bunch of spring onions
  • Salt, pepper, paprika
  • Parsley
  • Parmesan
  • Soy sauce

1. Rinse the rice well in cold water a few times and leave to soak for a bit.

2. Slice the spring onions and add to a pan with a bit of oil. Fry until soft, approx 5 min

3. Add the rice to the pan with onions for 5 minutes. Stir often. 

4. Add a vegetable stock with 3 cups of water and season with salt, pepper and paprika. Put a lid on and leave to cook. While the water is reducing, use the time to chop the mushrooms. 

5. Add the mushroom towards the end when the water is mostly reduced, stir and leave to cook for 5 more minutes.    

Serving: Sprinkle with Parmesan and serve with soy sauce. This enhances the taste and completes the dish!

Bon Appetit! 


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