| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
Vegetarian |
Veg4, Vegetarian |
1 |
servings |
INGREDIENTS
| 8 |
|
Wild mushrooms; (8 to 12) |
|
|
Sunflower margarine |
| 1/2 |
|
Vegetable stock cube; crumbled |
| 1/2 |
|
Spanish onion; finely chopped |
| 350 |
g |
Risotto rice |
| 1 |
pt |
Hot vegetable stock; up to /2 – 2 |
| 4 |
oz |
Ground cumin |
|
|
Salt and fresh ground pepper |
| 2 |
ts |
Crushed dried chillies |
| 4 |
oz |
Freshly grated vegetarian Parmesan Cheese; (optional) |
|
2 |
cloves garlic |
INSTRUCTIONS
~-
1. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Saut. the mushrooms in 2
tablespoons of margarine with the crumbled vegetable stock cube. Remove
from the heat and set aside.
2. Place the finely chopped onion in a deep saucepan with 4 tablespoons of
margarine. Cook slowly for 2-4 minutes, taking care the onion does not
brown.Add the rice and cook on a medium heat stirring constantly.
3. After a minute or so stir in 1/2pint / 300ml hot vegetable stock to
which you have added the ground cumin. Continue cooking, adding stock as
necessary and stirring from time to time, until the rice is almost cooked
(15 minutes). Season with salt freshly ground pepper and crushed dried
chillies to taste.
4. Cut the reserved mushrooms into small pieces and fold carefully into the
risotto. Stir in the freshly grated Parmesan if using. Serve with a mixed
leaf salad.
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