Miguel barclay mushroom risotto

Miguel Barclay’s Mushroom risotto

Here's how you elevate a simple ingredient like rice into a delicious meal

By , 03 May 2017

(23 votes)

Miguel Barclay’s Mushroom risotto
  • 30 Mins

  • Serves: 1

Nutritional Info
Each 554g serving contains
  • Energy

    1344KJ

    321KCAL

    16%
  • Fat

    8.9g

    low

    13%
  • Saturates

    3.9g

    low

    20%
  • Sugars

    2.8g

    low

    3%
  • Salt

    0.44g

    low

    7%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 243kJ/58kcal.
Ingredients
  • ¼ onion, diced
  • 75g Asda Risotto Arborio Rice
  • 100g mushrooms, sliced
  • Small handful grated Cheddar (about 20g)
  • 1tsp olive oil
  • 1 vegetable stock cube
Method
  • 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.