Miguel Barclay’s Mushroom risotto
- ¼ onion, diced
- 75g Asda Risotto Arborio Rice
- 100g mushrooms, sliced
- Small handful grated Cheddar (about 20g)
- 1tsp olive oil
- 1 vegetable stock cube
Start by filling a kettle and boiling some water.
Pan-fry the onion in ½tsp olive oil on a medium heat. After 5 mins, when the onion is translucent but before it starts to brown, add the rice and season with ground black pepper.
Add 100ml of the boiled water and crumble in the stock cube. Stir the rice over a medium heat as
the stock cube dissolves.
After a couple of mins, the rice will have absorbed most of the water. Add another 100ml of hot water from the kettle and continue to stir.
Keep adding hot water in small amounts as you stir the risotto.
Meanwhile, in a separate pan, fry the mushrooms, along with some black pepper, in the other ½tsp olive oil over a medium heat for 10 mins. Cook until they are golden brown, then set to one side.
After about 20 mins of adding water and stirring the rice – and once you have the firm but creamy texture – remove from the heat.
Stir most of the Cheddar and all the sautéed mushrooms into the rice.
Serve scattered with
the rest of the Cheddar.