| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy |
|
Sainsbury’s, Sainsbury12 |
6 |
servings |
INGREDIENTS
| 25 |
g |
Butter; (1oz) |
| 1 |
tb |
Olive oil |
| 1 |
|
Onion; finely chopped |
| 1 |
|
Clove garlic; finely chopped |
| 1 |
|
250 gram sho grain risotto rice; (8oz) |
| 1 |
|
500 gram pac frozen sliced mushrooms; (1lb) |
| 150 |
ml |
Sherry/marsala; ( 1/4 pint) |
| 1 |
|
Vegetable stock cube; made up to 300ml ( |
|
|
; 1/2 pint) with |
|
|
; water |
| 1 |
|
410 g can evaporated milk |
| 2 |
tb |
Parmesan cheese; grated |
| 2 |
tb |
Parsley; finely chopped |
INSTRUCTIONS
Melt the butter with the oil, add the onion and garlic, cook until
softened.
Add the rice and cook for 1 minute.
Add the mushroom slices and cook for a further 3 minutes.
Pour over the sherry/marsala and cook, until some of the liquid is reduced.
Add vegetable stock and cook for 20 minutes without the lid on.
Add the evaporated milk and cook gently for a further 10 minutes until most
of the liquid is absorbed.
Sprinkle over the Parmesan cheese and parsley before serving.
Converted by MC_Buster.
NOTES : An easy to make risotto ideal for a special occasion.
Converted by MM_Buster v2.0l.
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