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Mushroom Onion Risotto
Serves: 4
Cooking Time: 35 minutes
Ingredients:
30g butter
1 small onion, chopped or sliced
1 rasher bacon, chopped
12 button mushrooms, sliced
1½ cups short grain rice
2½ cups boiling chicken stock
Bay leaf
1 cup grated Bega Cheddar
Freshly ground pepper
Tossed salad greens, to serve
Method:
- Melt butter in heavy based saucepan, add onion, bacon and mushrooms. Fry, stirring once or twice for 3-4 minutes. Add rice, stir constantly until butter coated.
- Pour in hot stock gradually, stirring constantly until mixture boils. Add bayleaf. Reduce heat to simmer, cover tightly and cook 20 minutes until rice is tender. Add extra hot water or stock if rice dries out and is not quite cooked in the time.
- Stir through cheese, season with salt and pepper. Serve immediately with fresh herbs. Accompany with tossed salad greens.
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